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The effect of different mixing processes on dough extensional rheology and baked attributes

✍ Scribed by Anastasia Ktenioudaki; Francis Butler; Eimear Gallagher

Publisher: John Wiley and Sons
Year: 2010
Tongue: English
Weight: 233 KB
Volume: 90
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.4057

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