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SOME FACTORS CONTRIBUTING TO THE STABILITY OF FAT IN CHILLED DOUGHS a b | NobleID

v1

SOME FACTORS CONTRIBUTING TO THE STABILITY OF FAT IN CHILLED DOUGHS ^a ^b

C. Edith Weir, AUDREY D. SLOVER, JEAN D. PARSONS, L. R. Dugan

CW

C. Edith Weir

NobleIDNI3P68W13R05S25

Type:Journal Article

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