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Effect of New Synthetic PEGylated Ferulic Acids in Comparison to Ferulic Acid and Commercial Surfactants on the Properties of Wheat Flour Dough and Bread

Nicks, Francois; Richel, Aurore; Dubrowski, Thomas et al.

2013 • In Journal of the Science of Food and Agriculture, 93 (10), p. 2415-2420

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