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Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread.
- Published in:
- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 4, p. 558, doi. 10.1002/jsfa.3043
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- Article
Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties.
- Published in:
- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 11, p. 2000, doi. 10.1002/jsfa.2932
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- Publication type:
- Article
Application of nonporous polyurethane (PU) membranes and porous PU thin films as sample supports for MALDI-MS of wheat proteins.
- Published in:
- Canadian Journal of Chemistry, 2001, v. 79, n. 4, p. 437, doi. 10.1139/v01-053
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- Publication type:
- Article