Effect of activated double bond compounds on dough mixing properties

Effect of activated double bond compounds on dough mixing properties

Digitized by Kansas Correctional Industries

Bibliographic Details
Main Author:	Schroeder, Leodonio Francisco
Language:	en_US
Published:	Kansas State University 2011
Subjects:	Food additives Bread > Analysis Flour > Analysis
Online Access:	http://hdl.handle.net/2097/11442

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