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Journal: Polymers, 2020
Volume: 12
Number: 1349

Article: Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads
Authors: by Hye-Jin Kim and Sang-Ho Yoo
Link: https://www.mdpi.com/2073-4360/12/6/1349

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