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Volumn 84, Issue 2, 2007, Pages 181-185

Effects of DATEM on dough rheological characteristics and qualities of CSB and bread

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; WATER ABSORPTION;

EID: 34247325098     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-2-0181     Document Type: Article
Times cited : (21)

References (17)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.