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A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

✍ Scribed by K.M. Tronsmo; E.M. Færgestad; Å. Longva; J.D. Schofield; E.M. Magnus

No coin nor oath required. For personal study only.

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