Statistics for Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough
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| Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough | 1 |
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| October 2024 | 0 |
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| December 2024 | 1 |
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File Visits
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| FABT 3022, Dapcevic Hadnadkjev, 2013-2.pdf | 22 |