Production of pizza dough with reduced fermentation time

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Bibliographic Details
Main Author:	Simone LIMONGI
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Subjects:	Agrociencias QDA volume rheofermentometer Experimental design
Online Access:	Acceder al recurso
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