Bread crispness and morphology can be controlled by proving conditions
| Autor: | Primo-Martín, C., van Dalen, G., Meinders, M.B.J., Don, A., Hamer, R.H., van Vliet, T. |
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| Zdroj: | In Food Research International 2010 43(1):207-217 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect