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2005•Food Research InternationalRequires access

Effect of fungal α-amylase on the dough properties and bread quality of wheat flour substituted with polished flours

Ji Hyun Kim, Tomoko Maeda, Naofumi Morita

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Key concepts: Farinograph, Food science, Gluten, Amylase, Wheat flour, Chemistry, Rice flour, Rheology

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Effect of fungal α-amylase on the dough properties and bread quality of wheat flour substituted with polished flours — Research Paper | ScholarLens