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Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling 원문보기

Journal of food science and technology, v.53 no.1, 2016년, pp.304 - 314  

Besbes, Emna ,  Le Bail, Alain ,  Seetharaman, Koushik

초록이 없습니다.

참고문헌 (24)

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