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GrainGenes Journal Report: Journal of Food Science

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Journal	Journal of Food Science
Source Code	JFS
ISSN Number	0022-1147
URL	http://www.ift.org/publications/jfs/
Paper	Aamodt A et al. (2003) Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics Journal of Food Science 68:2201-2210. [ Show all 9 ]

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