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24
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Active since
1979
R.C. Junge is an author specializing in food engineering and rheology.
Top concepts
RheologyFood Engineering
Publications per year
1979–1979
A simple spread test to measure the rheological properties of fermenting dough [Wheat]
R.C. Hoseney, K.H. Hsu, R.C. Junge · Cereal Chemistry Journal · 1979 · 24 citations
Rheological Measurement, Rheological Properties, Rheological Property +5
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