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Improving the quality of non-wheat bread made from maize using sourdough fermentation

Thesis (PhD)--University of Pretoria, 2014.

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Bibliographic Details
Other Authors:	Taylor, J.R.N. (John Reginald Nuttall)
Format:	Thesis
Language:	English
Published:	University of Pretoria 2015
Subjects:	UCTD Bread baking flour Maize Gluten Traditional sourdough Sorghum malt sourdough Pre-gelatinization of the starch
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