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Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

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Dettagli Bibliografici
Autore principale:	Marcin Andrzej KUREK
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Soggetti:	Agrociencias bakery glucan Wheat bread dietary fiber
Accesso online:	Acceder al recurso
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