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Comparison of baking tests using wholemeal and white wheat flour
European food research and technology

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Comparison of baking tests using wholemeal and white wheat flour
Author(s) of Article  Will be identified in next release
Citation  European food research and technology 2012 v.234 no.5 pp. 845-851
Click to View  (Click to View)
Date of Publication  2012
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=482147
Name of Publication  European food research and technology
Publishing Company  Will be identified in next release
Accession Number  106797