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Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Crossref DOI link: https://doi.org/10.1007/s13197-016-2337-2

Published Online: 2016-10-08

Published Print: 2016-10

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

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