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2009_Book_FoodChemistry

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732 15 Cereals and Cereal Products

Fig. 15.46. Frozen section (thickness: 40 µm) of dough made of the flour Soisson (according to Kieffer and

Stein, 1999). a) dough, freshly kneaded; b) dough, relaxed for 45 min; c) dough after 135 min and shearing

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