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Bread baked from wheat/rice mixed flours using liquid-crystalline lipid phases in order to improve bread volume |
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| Authors: | D Rajapaksa A-C Eliasson K Larsson |
| Institution: | Department of Food Technology, University of Lund, Box 740, S-220 07 Lund, Sweden |
| Abstract: | |
| Keywords: | SSL Sodium stearoyl-2-lactylate DSC differential scanning calorimetry B U Brabender Units |
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