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Journal article

Effects of chemical and enzymatic modification on dough rheology and biscuit characteristics

From

Food Production Engineering, Department of Systems Biology, Technical University of Denmark1

Department of Systems Biology, Technical University of Denmark2

Language: English
Year: 2005
Pages: 152-158
ISSN: 17503841 and 00221147
Types: Journal article
DOI: 10.1111/j.1365-2621.2005.tb07089.x
ORCIDs: Adler-Nissen, Jens

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