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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 | 597 |
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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 | 13 | 3 | 2 | 4 | 15 | 11 | 29 |
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