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Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating.
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1988
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Food ChemistryRheological MeasurementEngineeringGluten-starch DoughsFood PhysicMechanical EngineeringDynamic Rheological PropertiesRheological PropertyFood BiophysicsRheologyFood EngineeringI. Temperature-dependent ChangesHealth Sciences
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