Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase

Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro

Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007

St. Paul 2007

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