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Baking loss of bread with special emphasis on increasing water holding capacity

D Kotoki1, S C Deka

  • 1Department of Food Processing Technology, School of Engineering, Tezpur University, Tezpur, 784 028 India.

Journal of Food Science and Technology
|April 11, 2013
PubMed

Keywords:
Baking agentsBaking lossBreadWater holding capacity

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