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Page 1: Chem66n02 128 - American Association of Cereal …...Water plays an important role in the major changes that take place during the baking of dough: starch gelatinization, protein denaturation,
Page 2: Chem66n02 128 - American Association of Cereal …...Water plays an important role in the major changes that take place during the baking of dough: starch gelatinization, protein denaturation,
Page 3: Chem66n02 128 - American Association of Cereal …...Water plays an important role in the major changes that take place during the baking of dough: starch gelatinization, protein denaturation,
Page 4: Chem66n02 128 - American Association of Cereal …...Water plays an important role in the major changes that take place during the baking of dough: starch gelatinization, protein denaturation,
Page 5: Chem66n02 128 - American Association of Cereal …...Water plays an important role in the major changes that take place during the baking of dough: starch gelatinization, protein denaturation,

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