Author:
Macmurray T. A.,Morrison W. R.
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference93 articles.
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2. ‘Wheat Chemistry and Technology’, (Ed.), 1964, p. 353 (St. Paul, Minn.: American Association of Cereal Chemists)
3. The role of lipids in baking. III.—some breadmaking and other properties of defatted flours and of flour lipids
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117 articles.
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