Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition
6 pages, 2 figures, 4 tables.
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2009-07-07
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| Subjects: | Wholemeal, Breadmaking, Quality, Phytates, |
| Online Access: | http://hdl.handle.net/10261/15866 |
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