Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread
| Autor: | Bagdi, A., Tóth, B., Lőrincz, R., Szendi, Sz., Gere, A., Kókai, Z., Sipos, L., Tömösközi, S. |
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| Zdroj: | In LWT January 2016 65:762-769 |
| Databáze: | ScienceDirect |
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