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Rosell Cristina M.
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Rosell Cristina M.
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Cristina M.
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http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_13/101021jf034112w/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_16/101021jf0304472/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_14/101021jf020059k/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/1996/volume_44/issue_11/101021jf9601022/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_11/101021jf010642l/authorship/2
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Improvement of Flour Quality through CarbohydrasesTreatment during Wheat Tempering
Effect of Cyclodextrinase on Dough Rheology and BreadQuality from Rice Flour
Effect of Cyclodextrin Glycosyl Transferase on DoughRheology and Bread Quality from Rice Flour
Experimental Approach To Optimize the Use of α-Amylases inBreadmaking
Myoglobin as an Endogenous Inhibitor of Proteolytic MuscleEnzymes
»more»
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