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RESEARCH PAPERS
Food Science and Technology Section

DOUGH PROPERTIES RELATED TO BAKING QUALITY USING PRINCIPAL COMPONENT ANALYSIS
ANÁLISIS DE COMPONENTES PRINCIPALES ENTRE PROPIEDADES DE MASA Y PRODUCTOS PANIFICADOS

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Pages 95-100 | Received 14 Dec 2007, Accepted 25 Mar 2008, Published online: 02 Oct 2009

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