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GrainGenes Keyword Report: bread firmness

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Keyword	bread firmness
Quoted in	Martin JM et al. (2004) Reduced amylose effects on bread and white salted noodle quality Cereal Chemistry 81:188-193. Primo-Martin C et al. (2004) Composition of the glutenin macropolymer: effects of flour quality and nonamylolytic enzyme addition European Food Research and Technology 218:428-436.

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