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Journal: Gels, 2022
Volume: 8
Number: 317
317
Article: Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products
Authors: by Anda E. Tanislav, Andreea Pușcaș, Adriana Păucean, Andruța E. Mureșan, Cristina A. Semeniuc, Vlad Mureșan and Elena Mudura
Link: https://www.mdpi.com/2310-2861/8/5/317

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