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"Lehmann T.A"
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"Lehmann T.A"
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Pizza trends in the United States
by
Lehmann
,
T.A
Published in
Cereal foods world
(01.03.2004)
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New generation of yeast [Instant active dry yeast]
by
Lehmann T.A
Published in
Food engineering (Albany, N.Y.)
(1981)
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Effects of dioctyl sodium sulfosuccinate on softness of bread and cake
by
Lehmann
,
T.A
,
Bechtel, W.G
Published in
Bakers digest
(1969)
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Breadmaking characteristics of wheat flour fortified with va rious commercial soy protein products
by
Ranhotra, G.S
,
Loewe, R.J
,
Lehmann
,
T.A
Published in
Cereal chemistry
(1974)
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Breadmaking quality and nutritive value of sprouted wheat
by
Ranhotra, G.S
,
Loewe, R.J
,
Lehmann
,
T.A
Published in
Journal of food science
(01.01.1977)
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Pizza crust: formulation and processing
by
Lehmann
,
T.A
,
Dubois, D.K
Published in
Cereal foods world
(01.09.1980)
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Preparation of bread without gluten
by
Kulp, K
,
Hepburn, F.N
,
Lehmann
,
T.A
Published in
Bakers digest
(1974)
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Effect of various magnesium sources on breadmaking characteristics of wheat flour
by
Ranhotra G.S
,
Loewe R.J
,
Lehmann T.A
,
Hepburn F.N
Published in
Journal of food science
(01.07.1976)
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