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2017, Second edition., Woodhead publishing series in food science, technology and nutrition, ISBN 9780081007655
Web Resource
1969, 2D ed., 492
Book
1960, xviii, 669
Book
2009, Woodhead Publishing in Food Science, Technology and Nutrition, ISBN 9781845693824
Web Resource
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2014, Volume 54, Issue 2, pp. 208 - 208
Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough... 
Baking
Journal Article
2017, Heartland foodways, ISBN 9780252099632, xi, 252 pages
Book
Journal of Cereal Science, ISSN 0733-5210, 03/2013, Volume 57, Issue 2, pp. 237 - 243
Freezing deteriorates the baking quality of frozen bread dough by causing lethal injury to yeast cells and depolymerization to the gluten network. To... 
Baking
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 01/2013, Volume 57, Issue 1, pp. 91 - 97
From a nutritional perspective, rice flour is one of the most valuable flours and it is suitable for preparing food for people suffering from wheat allergy.... 
Baking
Journal Article
Fusion Engineering and Design, ISSN 0920-3796, 10/2013, Volume 88, Issue 9-10, pp. 1709 - 1713
One of the main challenges of the ITER fusion reactor is to effectively remove large amount of heat deposited to the surface of the plasma facing components.... 
Baking
Journal Article
2003, 3rd ed., ISBN 9780471405467
Web Resource
2016, Biblioteka Posebna izdanja (Službeni glasnik, Beograd), ISBN 9788651916550, 77 pages
Book
2003, ISBN 9781412723374, 78 pages
Book
2001, Woodhead Publishing in food science and technology, ISBN 9781855735644
Web Resource
1995, ISBN 9781880877166, v.
Book
1991, ISBN 9780720003468, 36
Book
1975, ISBN 0919630553, v.
Book
1975, ISBN 9780345241863, viii, 340
Book
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