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Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions

Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions

Yovchev, Aleksandar; Briggs, Connie E.; Stone, Andrea K.; Scanlon, Martin G.; Tyler, Robert T.; Hucl, Pierre J.; Nickerson, Michael T.
  • 期刊名称Cereal Chemistry Journal
  • 作者Yovchev, Aleksandar; Briggs, Connie E.; Stone, Andrea K.; Scanlon, Martin G.; Tyler, Robert T.; Hucl, Pierre J.; Nickerson, Michael T.
  • 卷第94卷
  • 期第4期
  • 印刷ISSN0009-0352
  • 文件大小574.16KB
  • 发表时间2017-07
  • DOI10.1094/CCHEM-12-16-0285-R
  • 页码760-769
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