Author:
Slade Louise,Levine Harry,Ievolella James,Wang Martha
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference589 articles.
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2. , , 1986 The significance of water in the baking process. In: Chemistry and Physics of Baking, ed , & Royal Society of Chemistry, London, UK, pp 30–41.
3. 13C and pulse nuclear magnetic resonance spectroscopy of wheat proteins
4. Differential scanning calorimetric study of frozen sucrose and glycerol solutions
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118 articles.
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