The Government of Canada’s terminology and linguistic data bank.
Ability of a flour to produce a desired bread type by a specific process. 5, record 1, English, - baking%20quality
Notion représentée par les aptitudes physiques et fermentatives de la farine à donner un pain de qualité dans des conditions normales de fabrication. 3, record 1, French, - valeur%20boulang%C3%A8re
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