Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality
Keyword(s):
2013 ◽
Vol 32
(2)
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pp. 213-220
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Keyword(s):
2009 ◽
Vol 5
(1)
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pp. 226-234
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Keyword(s):
2017 ◽
Vol 54
(6)
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pp. 1597-1607
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2018 ◽
Vol 43
(6)
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pp. e13857
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