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Sanz, T, Laguna CruaƱes, L and Salvador, A (2015) Biscuit dough structural changes during heating: Influence of shortening and cellulose ether emulsions. Food Science and Technology, 62 (2). 962 - 969. ISSN 0023-6438

This list was generated on Mon Oct 14 09:21:16 2019 BST.