file_pqf2lefq7zdgfjycgapmkovwbi
Associated Releases
| 2016-12-29 |
The study of rheological properties of dough during fermentation
published | article-journal doi:10.20998/2413-4295.2016.42.32 |
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| SHA-256 | cf5df5228039506e2960f72fc54bab2e9e1d5fd7a24b8ecaed5baddb9a4d03e9
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| MD5 | 3f9fdbd995e010719211f1894ce5d2cf
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