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P.A. Seib
P.A. Seib
Cornell University
Saccharomyces cerevisiae
Gluten
Bakers Yeast
Oxidizing agent
Food science
1
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6
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D-erythroascorbic acid in Bakers' yeast and effects on wheat dough
1993
Journal of Food Science
H-S Kim
P.A. Seib
O.K. Chung
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Citations (6)
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