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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 | 773 |
Total Visits Per Month
| September 2025 | October 2025 | November 2025 | December 2025 | January 2026 | February 2026 | March 2026 | |
|---|---|---|---|---|---|---|---|
| The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns | 36 | 2 | 26 | 9 | 10 | 4 | 0 |
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| Postprint_1001194.pdf | 1192 |
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