Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour
- 1 September 2007
- journal article
- Published by Springer Science and Business Media LLC in Food and Bioprocess Technology
- Vol. 1 (2), 152-160
- https://doi.org/10.1007/s11947-007-0004-3
Abstract
No abstract availableKeywords
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