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Redox phenomena in cereal flour and dough systems and their technological importance

Cauvain, Stanley P.

Redox phenomena in cereal flour and dough systems and their technological importance - Chipping Campden : Campden and Chorleywood Food Research Association, 2001 - Campden and Chorleywood Food Research Association RandD Report, No. 129 .

Subjects--Topical Terms:
Food processing

LC Class. No.: TX763

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