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2008•Applied Biological ChemistryRequires access

Effect of Hydrocolloids on Rheological Properties of Bread Dough

Hyun Cho, Myung Koo Lee, Jeonghoon Lee, Si-Kyung Lee

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Key concepts: Farinograph, Chemistry, Rheology, Absorption of water, Food science, Pectin, Carboxymethyl cellulose, Viscosity

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