Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation
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Title
Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 41, Issue 1, Pages e12888
Publisher
Wiley
Online
2016-06-17
DOI
10.1111/jfpp.12888
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