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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 | 478 |
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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 | 1 | 5 | 1 | 0 | 6 | 9 | 2 |
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