Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Published 2018 View Full Article

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Title
Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 84, Issue -, Pages 396-405
Publisher
Elsevier BV
Online
2018-05-22
DOI
10.1016/j.foodhyd.2018.05.042

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