9 results on '"Oliete, Bonastre"'
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2. Influence of the Addition of Extruded Flours on Rice Bread Quality
3. Batter Characteristics and Quality of Cakes Made with Wheat‐Oats Flour Blends
4. Adequacy of different wheat cultivars for low-hydration bread making
5. Original article: Influence of flour mill streams on cake quality
6. Use of wheat, triticale and rye flours in layer cake production
7. MODELING OF TEXTURE EVOLUTION OF CAKES DURING STORAGE
8. Effect of the milling process on quality characteristics of rye flour
9. Effects on quality attributes of commercial veal pieces under different ageing treatments
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