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Ultrastructure of Actomyosin in Pre- and Post-Spawning Hake (Merluccius hubbsi Marini) During Frozen Storage.
- Published in:
- Journal of Aquatic Food Product Technology, 2000, v. 9, n. 4, p. 85, doi. 10.1300/J030v09n04_08
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- Article
RHEOLOGICAL PROPERTIES OF DOUGH AND SENSORIAL QUALITY OF BREAD MADE FROM A WHOLEMEAL RYE-WHEAT BLEND WITH THE ADDITION OF GLUTEN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 439
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- Article