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ISSN: 2588-4824

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Journal Issue Information

CEREAL CHEMISTRY
Year:2002 | Volume:79 | Issue:1|Papers Count:2

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Title:

CONTRIBUTION OF SOURDOUGH LACTOBACILLI, YEAST AND CEREAL ENZYMES TO THE GENERATION OF AMINO ACID IN DOUGH RELEVANT FOR BREAD FLAVOUR

Author(s):

THIELE C. | GANZLE M.G. | VOGEL R.F.

Journal:

CEREAL CHEMISTRY

Issue Info:

Year:
2002
Volume:
79
Issue:
1
Pages:
45-51

Keywords:

Abstract:

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