Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough

Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough

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Bibliographic Details
Main Author:	Chanin, William Glen
Published:	2012
Online Access:	http://hdl.handle.net/1993/11777

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