A new approach to study starch changes occurring in the dough-baking process and during bread storage
- 2 April 1997
- journal article
- research article
- Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
- Vol. 204 (4) , 316-320
- https://doi.org/10.1007/s002170050083
Abstract
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