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Relationships between dough functional indicators during breadmaking steps in formulated samples |
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| Authors: | Concepción Collar Clara Bollaín |
| Affiliation: | (1) Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain |
| Abstract: | |
| Keywords: | Dough rheology Gluten quality Breadmaking Additives |
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