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Total Visits
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|---|---|
| The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread | 733 |
Total Visits Per Month
| January 2026 | February 2026 | March 2026 | April 2026 | May 2026 | June 2026 | July 2026 | |
|---|---|---|---|---|---|---|---|
| The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread | 7 | 8 | 17 | 12 | 9 | 20 | 4 |
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|---|---|
| Fulltext_1007153.pdf | 1 |
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