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Effects of oxidizing and reducing agents on the changes of flour proteins during dough mixing
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Journal
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- Cereal Chem.
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Cereal Chem. 46 435-442, 1969
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Details 詳細情報について
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- CRID
- 1570572700153005056
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- NII Article ID
- 10012772893
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- NII Book ID
- AA00600706
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- Data Source
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- CiNii Articles