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| Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread | 76 |
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| Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread | 8 | 10 | 2 | 1 | 0 | 0 | 0 |
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| cereal science 2018.pdf | 355 |
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| Estados Unidos | 34 |
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| Fairfield | 8 |
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