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机译:EFFECT OF ALPHA-AMYLASE AND XYLANASE ACTIVITIES ON PROPERTIES OF FROZEN DOUGH PREPARED FROM FLOURS OF DIFFERENT WHEAT VARIETIES
Food Sci.Dept.,Fac.of Agric.,Ain Shams Univ;
Wheat flour quality; Freezing curves; Frozen dough; Amylase activity; Xylanase activity; Specific volume;