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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 | 495 |
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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 | 0 | 6 | 9 | 4 | 3 | 10 | 2 |
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