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Items where Series is "Food science and technology (LTW)"

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Number of items: 2.


Langton, Maud and Johansson, Daniel and Vázquez Gutiérrez, Jose Luis (2016). Effects of added inulin and wheat gluten on structure of rye porridge. Food science and technology (LTW). 66 , 211-216
[Research article]


Öhgren, Camilla and Fabregat, Trueba Nieves and Langton, Maud (2016). Quality of bread baked from frozen dough - effects of rye, and sugar content, kneading time and proofing profile. Food science and technology (LTW). 68 , 626-633
[Research article]

This list was generated on Tue Jan 31 21:30:56 2023 CET.