Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

Aamodt, Anette ; Magnus, Ellen M ; Hollung, Kristin ; Uhlen, Anne K ; Færgestad, Ellen M

Journal of food science, 2005-04, Vol.70 (3), p.C214-C221 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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