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Journal: Foods, 2019
Volume: 8
Number: 626

Article: Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
Authors: by Silvia Mironeasa and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2304-8158/8/12/626

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