Sprouted wheat as an alternative to conventional flour improvers in bread-making
| Autor: | Marti, Alessandra a, ∗, Cardone, Gaetano a, Nicolodi, Anja b, Quaglia, Lucio c, Pagani, Maria Ambrogina a |
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| Zdroj: | In LWT July 2017 80:230-236 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect