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A numerical method for multi-phase heat and mass transfer inside bread during baking
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A numerical method for multi-phase heat and mass transfer inside bread during baking
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22
Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados
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Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados
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Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
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Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
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Adjusting dough rheology
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Adjusting dough rheology
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Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
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Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
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26
El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
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El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
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Relationship between physical properties of dough and expansion ability during breadmaking
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Relationship between physical properties of dough and expansion ability during breadmaking
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<U+008a>vek Ivan
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Centre for Advanced Food Research, University of Western Sydney
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