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Texture changes in white bread: Effects of processing and storage.
SIK – Svenska livmedelsinstitutet.
1987 (English)In: Cereal Chemistry, Vol. 64, no 4, 230-236 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
1987. Vol. 64, no 4, 230-236 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8451OAI: oai:DiVA.org:ri-8451DiVA: diva2:966323
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
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  • Other locale
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Output format
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