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Cereal Chem 45:287 - 290.  |  VIEW ARTICLE
A Note Comparing Effects on Dough Mixing of Thioctic Acid (Lipoic Acid) and Yeast- Fermented Flour Extracts.

L. K. Dahle and P. Pinke. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

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