A study of some physical properties of flour doughs in relation to their bread-making qualities

Blair, G. W. S. and Halton, P. (1937) A study of some physical properties of flour doughs in relation to their bread-making qualities. Cereal chemistry, 14. pp. 201-219.
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RESP-2063 and RESP-2004
Item Type Article
Date Deposited 05 Dec 2025 10:10
Last Modified 19 Dec 2025 14:46

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