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Total Visits
| Views | |
|---|---|
| The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread | 782 |
Total Visits Per Month
| December 2025 | January 2026 | February 2026 | March 2026 | April 2026 | May 2026 | June 2026 | |
|---|---|---|---|---|---|---|---|
| The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread | 12 | 10 | 9 | 20 | 10 | 19 | 6 |
File Visits
| Views | |
|---|---|
| Fulltext_1006332.pdf | 6 |
Top country views
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| United States | 505 |
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Top cities views
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