Volume 8, Issue 34 (2011)                   FSCT 2011, 8(34): 59-65 | Back to browse issues page

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Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel bread
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Keywords: Frozen dough, Strudel, Gluten, DATEM
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Received: 2009/05/27 | Accepted: 2009/10/4 | Published: 2012/02/25
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