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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 | 643 |
Total Visits Per Month
| August 2024 | September 2024 | October 2024 | November 2024 | December 2024 | January 2025 | February 2025 | |
|---|---|---|---|---|---|---|---|
| The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns | 0 | 7 | 2 | 2 | 6 | 19 | 2 |
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| Postprint_1001194.pdf | 1064 |
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