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Volumn 59, Issue 2, 2008, Pages 105-115
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Influence of micronutrients on rheological characteristics and bread-making quality of flour
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Author keywords
Alveograph; Bread; Farinograph; Micro visco amylograph; Micronutrients; Storage
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Indexed keywords
CALCIUM CARBONATE;
CALCIUM LACTATE;
CALCIUM PHOSPHATE;
CALCIUM SALT;
CITRATE CALCIUM;
EDETIC ACID;
FERROUS FUMARATE;
FERROUS SULFATE;
FOLIC ACID;
IRON SALT;
NICOTINIC ACID;
RIBOFLAVIN;
THIAMINE;
TRACE ELEMENT;
VITAMIN;
ARTICLE;
BREAD;
CONTROLLED STUDY;
FLOW KINETICS;
FLUOR;
FOOD PROCESSING;
FOOD QUALITY;
FOOD STORAGE;
GELATINIZATION;
TEMPERATURE MEASUREMENT;
VISCOSITY;
WATER ABSORPTION;
WHEAT;
TRITICUM AESTIVUM;
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EID: 40349090014
PISSN: 09637486
EISSN: 14653478
Source Type: Journal
DOI: 10.1080/09637480701497170 Document Type: Article |
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Times cited : (21)
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References (21)
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