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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 | 609 |
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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 | 15 | 1 | 1 | 8 | 12 | 19 | 55 |
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