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Showing posts with label
bread dough
.
Show all posts
Showing posts with label
bread dough
.
Show all posts
Wednesday, 26 October 2022
Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough
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Gels 2022, 8(11), 689 The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Th...
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