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The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

Volume: 211, Pages: 27 - 33
Published: May 7, 2016
Abstract
No abstract.
Paper Details
Title
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality
Published Date
May 7, 2016
Volume
211
Pages
27 - 33
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