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

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Jump to: 2016
Number of items: 2.

2016

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
[Journal 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
[Journal article]

This list was generated on Fri Oct 20 01:09:28 2017 CEST.