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Commercial pasta manufacture: Changes in lipid binding during processing of durum wheat semolina — Peter J Barnes (1981) | RDL Network
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Commercial pasta manufacture: Changes in lipid binding during processing of durum wheat semolina
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Peter J Barnes
Imperial College London
Commercial pasta manufacture: Changes in lipid binding during processing of durum wheat semolina
Article
1981
en
Authors
Peter J Barnes
Imperial College London
KD
Kenneth William Day
JS
John David Schofield
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