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Redox Reactions in Wheat Dough as Affected by Ascorbic Acid
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Redox Reactions in Wheat Dough as Affected by Ascorbic Acid
Redox Reactions in Wheat Dough as Affected by Ascorbic Acid
WG
W. Grosch
W. Grosch
HW
H. Wieser
H. Wieser
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31 January 1999
journal article
Published by
Elsevier BV
in
Journal of Cereal Science
Vol. 29
(1)
,
1-16
https://doi.org/10.1006/jcrs.1998.0218
Abstract
No abstract available
Cited by 156 articles