DOUGH PROPERTIES RELATED TO BAKING QUALITY USING PRINCIPAL COMPONENT ANALYSIS

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Bibliographic Details
Main Author:	C. A. Osella
Format:	Artículo científico
Language:	en
Published:	Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2008
Subjects:	Química wheat baked products breading lines physical dough properties Principal component analysis
Online Access:	Acceder al recurso
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