Cereals in breadmaking: a molecular colloidal approach
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| Main Authors: | , |
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| Format: | Texto biblioteca |
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New York (USA) Marcel Dekker, Inc.
1993
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| Subjects: | BREADMAKING, CEREALS, COLLOIDAL PROPERTIES, COLLOIDS, WHEAT FLOUR, LIPIDS, PROTEINS, STARCH, CHEMICAL COMPOSITION, DOUGHS, BREAD, PANIFICATION, CEREALE, PROPRIETE COLLOIDALE, PANIFICACION, CEREALES, PROPIEDADES COLOIDALES, COLLOIDE, FARINE DE BLE, PROTEINE, AMIDON, COMPOSITION CHIMIQUE, PATE DE CUISSON, PAIN, COLOIDES, HARINA DE TRIGO, PROTEINAS, ALMIDON, COMPOSICION QUIMICA, MASA DE PANADERIA, PAN, |
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