Technical note: A small‐scale yeasted dough expansion test for the evaluation of breadmaking flours and other bakery ingredients
- 28 June 1987
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 22 (3) , 309-313
- https://doi.org/10.1111/j.1365-2621.1987.tb00492.x
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