The Use of Xylanases from Different Microbial Origin in Bread Baking and Their Effects on Bread Qualities

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The Use of Xylanases from Different Microbial Origin in Bread Baking and Their Effects on Bread Qualities

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Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth : Amaranth flour on gluten-free breads

International Journal of Food Science & Technology Vol. 45, Issue 4, 661, 2010

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