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Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

Crossref DOI link: https://doi.org/10.1007/s11947-018-2167-5

Published Online: 2018-08-18

Published Print: 2018-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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