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eNauka >  Results >  Effect of amylase and oxidase on dough rheology and bread volume using wheat flour with different quality attributes
Title: Effect of amylase and oxidase on dough rheology and bread volume using wheat flour with different quality attributes
Authors: Mastilović, Jasna  ; Šimurina, Olivera  ; Filipčev, Bojana  
Issue Date: 2008
Publication: Proceedings of the 4th International Congress Flour - Bread ´07
Type: Conference Paper
Collation: str. 30-36
WoS-ID: 000258429900005
URI: https://enauka.gov.rs/handle/123456789/827518
Metadata source: (Preuzeto iz Nasi u WoS)
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