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Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs
Karin Autio, Helena Härkönen, Teija Parkkonen, T. Frigård, Kaisa Poutanen, Matti Siika-aho, Per Åman
Research output: Contribution to journal › Article › Scientific › peer-review
61
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(Scopus)