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2007•Unpublished venueRequires access

Impact of enzymes on the quality profiles of wheat flour matrixes: from dough to stored bread.

Concha Collar, Ž. Ugarčic ́-Hardi

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Key concepts: Food science, Wheat flour, Quality (philosophy), Chemistry, Bread making, Wheat bread, Biotechnology, Biology

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Impact of enzymes on the quality profiles of wheat flour matrixes: from dough to stored bread. — Research Paper | ScholarLens