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2 METAL-IONS IMPROVE BRIGHTNESS IN WHEAT-DOUGH PRODUCTS AND AFFECT AQUEOUS DISPERSION OF GLUTEN
Authors:
VADLAMANI DR SEIB PA
Citation:
Dr. Vadlamani et Pa. Seib, 2 METAL-IONS IMPROVE BRIGHTNESS IN WHEAT-DOUGH PRODUCTS AND AFFECT AQUEOUS DISPERSION OF GLUTEN, Cereal chemistry, 74(3), 1997, pp. 318-325
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