The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality
2016 ◽
Vol 37
(1)
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pp. 59-64
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Keyword(s):
2004 ◽
Vol 10
(2)
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pp. 127-131
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2018 ◽
Vol 81
◽
pp. 10-24
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Keyword(s):
2018 ◽
Vol 46
(1)
◽
pp. 114-123
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