Statistics for Rheological Properties of Wheat-Maize Dough and Their Relationship with the Quality of Bread Treated with Ascorbic Acid and Malzperle Classic® Bread Improver

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Rheological Properties of Wheat-Maize Dough and Their Relationship with the Quality of Bread Treated with Ascorbic Acid and Malzperle Classic® Bread Improver 0

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Rheological Properties of Wheat-Maize Dough and Their Relationship with the Quality of.pdf 7