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    Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough

    Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough by Frauenlob, Johannes, Moriano, Maria Eletta, Innerkofler, Ute, D'Amico, Stefano, Lucisano, Mara, Schoenlechner, Regine

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