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| The behavior of amaranth, chickpea, millet, corn, quinoa, buckwheat and rice doughs under shear oscillatory and uniaxial elongational tests simulating proving and baking | 893 |
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| The behavior of amaranth, chickpea, millet, corn, quinoa, buckwheat and rice doughs under shear oscillatory and uniaxial elongational tests simulating proving and baking | 5 | 13 | 24 | 18 | 1 | 24 | 85 |
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