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Effect of selected surfactants on dough rheological characteristics and quality of bread

Azizi, M. H.

Effect of selected surfactants on dough rheological characteristics and quality of bread - vi, 296 p. : ill. ; 32 cm.

Subjects--Topical Terms:
Food Science

Subjects--Index Terms: Dough rheological characteristics Bread

Dewey Class. No.: 641.815 AZI

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