Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

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Rothamsted Research

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https://www.elsevier.com/tdm/userlicense/1.0/

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Rob Davey oppdaterte datasettet Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor mer enn 5 år siden
Rob Davey endret extra "Publisher URL" til datasettet Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor mer enn 5 år siden
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Rob Davey opprettet datasettet Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor mer enn 5 år siden