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FERMENTED FROZEN DOUGH: IMPACT OF PRE-FERMENTATION TIME AND OF FREEZING RATE FOR A PRE-FERMENTED FROZEN DOUGH ON FINAL VOLUME OF THE BREAD
LEBAIL A. | NICOLITCH C. | VUILLOD C.
FOOD AND BIOPROCESS TECHNOLOGY
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PHYSICOCHEMICAL AND ENZYMATIC PROPERTIES OF FIVE KIWIFRUIT CULTIVARS DURING COLD STORAGE
ZOLFAGHARI M. | SAHARI M.A. | BARZEGAR M.
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