Higher - Assay Grade of Calcium Peroxide Improves Properties of Dough:Conditioning agent strengthens gluten wall in dough for better texture,moisture retention,and yield

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Material type: Text

TextPublication details: January 1991Description: 106 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		45;1	Available		JA02153

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