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2017•Journal of Cereal ScienceRequires access

Investigation of scale reduction in a laboratory bread-making procedure: Comparative analysis and method development

Renáta Németh, Agnes Banfalvi, András Csendes, Sándor Kemény, Sándor Tömösközi

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Key concepts: Farinograph, Falling Number, Gluten, Bread making, Mathematics, Food science, Volume (thermodynamics), Starch

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