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- 2012
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Mark
Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
(
- Contribution to journal › Article
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Mark
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
(
- Contribution to journal › Article
- 2011
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Mark
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
(
- Contribution to journal › Article
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Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
(
- Contribution to journal › Article