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2007•Unpublished venueRequires access

Flour type influence on baking and organoleptic properties of bread.

D. Mlličevic, V. Zahirovic, M. Aljić, Željka Jonjić, Marizela Šabanović, Ž. Ugarčic ́-Hardi

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Key concepts: Organoleptic, Food science, Mathematics, Chemistry

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