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The top documents of peter-j-frazier
The effect of lipoxygenase action on the mechanical development of doughs from fat-extracted and reconstituted wheat flours
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Lipid-protein interactions during dough development
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Elsayed Abdel-Aal, Peter Wood,Editors, ,Speciality grains for food and feed (2005) American Association of Cereal Chemists, Inc.,St Paul, Minnesota, USA 1-891127-41-1 412 pages hardcover,
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