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Starch : its relevance to dough expansion during baking

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250474

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:250474
Date	January 2002
Creators	Sevenou, Olivier
Publisher	University of Nottingham
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation