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2018•Unpublished venueRequires access

Influence of flour type, fermentation temperature and time in the loaf of bread quality.

Kelin Poliana Berwig, Diego Rodrigues Marques, Antônio Roberto Giriboni Monteiro

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Key concepts: Food science, Quality (philosophy), Fermentation, Chemistry, Epistemology, Philosophy

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Influence of flour type, fermentation temperature and time in the loaf of bread quality. — Research Paper | ScholarLens