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Publication
How yeast impacts the effect of ascorbic acid on wheat flour dough extensional rheology
Journal Contribution - Journal Article
Journal: Food Biophysics
ISSN: 1557-1858
Issue: 3
Volume: 16
Pages: 406 - 414
Publication year:2021
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:1
CSS-citation score:1
Authors from:Private, Higher Education
Accessibility:Closed