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chimie - iate.europa.eu
On the free fatty acids of wheat flour. with reference to their contribution to chemical changes which occur during the mixing of doughs... The strengthening (improvement) of doughs is an oxidative process and can occur naturally or due to the addition of oxidising agents (flour improvers)....
général - core.ac.uk - PDF: theses.gla.ac.uk
Development and validation of a monoclonal based immunoassay for the measurement of fungal alpha-amylase: focus on peak exposures... In addition to the cereal allergens present in wheat flour, enzymes in flour improvers, in particular fungal alpha-amylase, are now known to be a significant cause of respiratory allergy in the baking industry....

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