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Remix and remix-to-peak baking methods: effects of fermentation time and salt on baking properties of a Canadian bread wheat

By: Contributor(s): Material type: ArticleArticlePublication details: 1984 In: Canadian Institute of Food Science and Technology p. 260-265
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Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
Article CIMMYT Knowledge Center: John Woolston Library Reprints Collection REP-11994 (Browse shelf(Opens below)) Available
Total holds: 0

English

Lucia Segura

Reprints Collection


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