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2009•Annals. Food Science and TechnologyRequires access

Influence of a fungal glucose oxidase on quality of bread made from weak wheat flours.

Adrian Stoica, Claudia Moșoiu, C. Popescu

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Key concepts: Glucose oxidase, Food science, Food quality, Quality (philosophy), Wheat flour, Gluten, Chemistry, Business

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Influence of a fungal glucose oxidase on quality of bread made from weak wheat flours. — Research Paper | ScholarLens