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Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content
Author(s):
Christoph Silow
,
Emanuele Zannini
,
Claudia Axel
,
Kieran M. Lynch
,
Elke K. Arendt
Publication date
Created:
November 2016
Publication date
(Print):
November 2016
Journal:
Food Research International
Publisher:
Elsevier BV
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Model Reduction of Parametrized Systems 2015
Author and article information
Journal
Title:
Food Research International
Abbreviated Title:
Food Research International
Publisher:
Elsevier BV
ISSN (Print):
09639969
Publication date Created:
November 2016
Publication date (Print):
November 2016
Volume
: 89
Pages
: 330-337
Article
DOI:
10.1016/j.foodres.2016.08.031
SO-VID:
1d840d5a-d704-4a30-a83e-4db5ae11dc51
Copyright ©
© 2016
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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