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Agricultural and Food SciencesChemistry

Effect of sourdough and α-amylase on qualitative properties of toast bread.

R. Nejatbakhsh, S. Movahhed, H. A. Chenarbon

2018Iranian Food Science and Technology Research Journal

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Format de citation

NEJATBAKHSH, R.; MOVAHHED, S.; CHENARBON, H. A. Effect of sourdough and α-amylase on qualitative properties of toast bread. Iranian Food Science and Technology Research Journal, 2018, 14: 259–272.