Dynamic rheological properties of dough as affected by amylases from various sources. | NobleID

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Dynamic rheological properties of dough as affected by amylases from various sources.

NobleID: NI1P02W26R25S91
Persistent link: https://nobleid.org/ark:/48914/w1/20260515/BAF25CBD

Type:Journal Article

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Ismail S Doğan

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