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Journal of cereal science, v.65, 2015년, pp.67 - 73
Verdu, S. , Vasquez, F. , Ivorra, E. , Sanchez, A.J. , Barat, J.M. , Grau, R.
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Some chia seed flour effects relating to different bread-making process phases and variables were studied by distinct image analysis and physicochemical techniques. Wheat flours with three different degrees of substitution (5%, 10% and 15%) were tested. In technological terms, the aim was to study t...
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