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Relationship between Baking Quality and Proportion of SDS-I..:

YOSHIDA, Chiaki ; YANO, Midori ; DANNO, Gen-ichi
Food Science and Technology International, Tokyo.  2 (1996)  4 - p. 209-212 , 1996
Link: https://doi.org/10.3136/fsti9596t9798.2.209