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Rheological Changes of Dough and Bread Quality Prepared from a Sweet Dough: Effect of Temperature and Mixing Time

✍ Scribed by Calderón-Domínguez, G.; Vera-Domínguez, M.; Farrera-Rebollo, R.; Arana-Errasquín, R.; Mora-Escobedo, R.

No coin nor oath required. For personal study only.

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