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Effects of yeast, carboxymethylcellulose, yoghurt, transglutaminase and cyclodextrinase on mixing properties of oat dough

Crossref DOI link: https://doi.org/10.1007/s13197-015-1776-5

Published Online: 2015-03-08

Published Print: 2015-10

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

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