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Effect of sourdough and α-amylase on qualitative properties of toast bread.
Effect of sourdough and α-amylase on qualitative properties of toast bread.
2018
R. Nejatbakhsh
S Movahhed
H. A. Chenarbon
Keywords:
Amylase
Alpha-amylase
Food science
Starch
Amylopectin
Gluten
Amylose
Chemistry
water uptake
wheat flour
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