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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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