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Total Visits
| Views | |
|---|---|
| The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns | 746 |
Total Visits Per Month
| May 2025 | June 2025 | July 2025 | August 2025 | September 2025 | October 2025 | November 2025 | |
|---|---|---|---|---|---|---|---|
| The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns | 0 | 3 | 12 | 13 | 36 | 2 | 22 |
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|---|---|
| Postprint_1001194.pdf | 1138 |
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