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Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs

✍ Scribed by J. Dodić; D. Pejin; S. Dodić; S. Popov; J. Mastilović; J. Popov-Raljić; S. Zivanovic

No coin nor oath required. For personal study only.

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