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Volumn 50, Issue 3, 2009, Pages 364-369

Properties of bread made from frozen dough containing waxy wheat flour

Author keywords

Bread staling; Firmness; Specific volume; Waxy wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 70749157837     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.07.002     Document Type: Article
Times cited : (30)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.