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Alma D. Tlapale-Valdivia, Jorge Chanona-Pérez, Rosalva Mora-Escobedo, Reynold R. Farrera-Rebollo, Gustavo F. Gutiérrez-López and Georgina Calderón-Domínguez Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough International Journal of Food Science & Technology 45

Article first published online: 10 FEB 2010 | DOI: 10.1111/j.1365-2621.2009.02161.x

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