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Journal: Sustainability, 2020
Volume: 12
Number: 2705

Article: The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs
Authors: by Fabio Fanari, Francesco Desogus, Efisio Antonio Scano, Gianluca Carboni and Massimiliano Grosso
Link: https://www.mdpi.com/2071-1050/12/7/2705

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