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Envisioning Wheat Flour Dough As A Triphasic Medium To Predict Bubbles Stability 0% fanden dieses Dokument nützlichWheat Glutenin Subunits and Dough Elasticity: Findings of The EUROWHEAT Project 0% fanden dieses Dokument nützlichContribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes To The Generation of Amino Acids in Dough Relevant For Bread Flavor 0% fanden dieses Dokument nützlichWheat Glutenin Subunits and Dough Elasticity: Findings of The EUROWHEAT Project 0% fanden dieses Dokument nützlichThe Bubble Size Distribution in Wheat Flour Dough 0% fanden dieses Dokument nützlichInfluence of Fermentation Time On Characteristics of Sourdough Bread 100% fanden dieses Dokument nützlichEffect of Varying Protein Content and Glutenin-to-Gliadin Ratio On The Functional Properties of Wheat Dough 0% fanden dieses Dokument nützlichSourdough Microbial Community Dynamics: An Analysis During French Organic Bread - Making Processes 0% fanden dieses Dokument nützlichEnzymatic and Bacterial Conversions During Sourdough Fermentation 0% fanden dieses Dokument nützlichMicrobial Diversity in Sourdough Fermentations 100% fanden dieses Dokument nützlichAmylase From Wheat (Triticum Aestivum) Seeds: Its Purification, Biochemical Attributes and Active Site Studies 0% fanden dieses Dokument nützlich