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    Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread by G. Ghoshal, U.S. Shivhare, U.C. Banerjee

    Published 2016-12-01
    “…Studies of whole wheat bread on microstructure, texture, thermotics, Scanning Electron Microscopic (SEM), X-Ray Diffraction (XRD) were conducted at ambient temperature of 25 and 4 °C respectively. During storage at different temperatures, bread containing xylanase exhibited less firmness but larger volume with whiter crumb color and longer shelf life as compared to control bread. …”
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    La Mancha Foliar Bacteriana: Un Enemigo Impredecible para la Industria de la Lechuga de Florida by B. Manzanero, G. Sandoya, D. C. Odero

    Published 2022-09-01
    “…A translation of HS1412, by Byron Manzanero, Germán Sandoya, and D. C. Odero; published by the UF/IFAS Horticultural Sciences Department; 4 pp. https://edis.ifas.ufl.edu/hs1445 …”
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