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Research article

First published 2020-9

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

Georgia Frakolaki, Virginia Giannou, Constantina Tzia

Food Science and Technology International

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Research article

First published 2020-1

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Kurek Marcin Andrzej, Moczkowska Małgorzata, Karp Sabina [...]

Food Science and Technology International

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Research article

First published 2005-10

Effects of Participants' Sex and Targets' Perceived Need on Supermarket Helping Behavior

Pamela C. Regan, Delia M. Gutierrez

Perceptual and Motor Skills

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Review article

First published 1997-8

Book reviews : Frozen and refrigerated doughs and batters. Editado por K. Kulp,K. Lorenz y J. Brümmer. 1995. Publicado por American Association of Cereal Chemists,Inc.,3340 Pilot Knob Road,St Paul,Minnesota 55121-2097. viii + 280 pp.,ISBN 0 913250 88 0

C. Collar

Food Science and Technology International

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Research article

First published 1996-10

Gelificación de serrín de merluza (Merluccius australis) / Gelling of hake (Merluccius australis) sawdust

J. Borderías, P. Montero, M.A. Martí de Castro

Food Science and Technology International