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Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars.
Tozatti, Patricia; Hopkins, Erin J; Briggs, Connie; Hucl, Pierre; Nickerson, Michael T.
Afiliação
  • Tozatti P; Department of Food and Bioproduct Sciences, 7235University of Saskatchewan, Saskatoon, SK, Canada.
  • Hopkins EJ; Department of Food and Bioproduct Sciences, 7235University of Saskatchewan, Saskatoon, SK, Canada.
  • Briggs C; Crop Development Centre, 7235University of Saskatchewan, Saskatoon, SK, Canada.
  • Hucl P; Crop Development Centre, 7235University of Saskatchewan, Saskatoon, SK, Canada.
  • Nickerson MT; Department of Food and Bioproduct Sciences, 7235University of Saskatchewan, Saskatoon, SK, Canada.
Food Sci Technol Int ; 26(7): 614-628, 2020 Oct.
Article em En | MEDLINE | ID: mdl-32279537
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triticum / Pão / Oxidantes / Enzimas / Manipulação de Alimentos Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triticum / Pão / Oxidantes / Enzimas / Manipulação de Alimentos Idioma: En Ano de publicação: 2020 Tipo de documento: Article