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Volumn 3, Issue 3, 2000, Pages 407-419

Incorporation of carboxy methyl cellulose in wheat Flour: Rheological, alveographic, dough development, gas formation/retention, baking and bread firmness studies

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EID: 0347014832     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1080/10942910009524645     Document Type: Article
Times cited : (7)

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