Author:
Caponio Francesco,Summo Carmine,Delcuratolo Debora,Pasqualone Antonella
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference22 articles.
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4. Contribution of Major Ingredients during Baking of Biscuit Dough Systems
5. Lipids, in Wheat: chemistry and technology, ed by AACC, St Paul, MN, pp 393-451 (1971).
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31 articles.
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