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Journal: Sustainability, 2020
Volume: 12
Number: 2235

Article: Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients
Authors: by Fabio Fanari, Gianluca Carboni, Massimiliano Grosso and Francesco Desogus
Link: https://www.mdpi.com/2071-1050/12/6/2235

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