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21
experimental and numerical simulation of dough kneading in:面团揉入的实验与数值模拟.pdf
numericalsimulation doughkneading filledgeometries D.M. Binding, M.A. Couch, K.S. Sujatha M.F.Webste
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28
2 DOUGH COMPONENTS (GLUTEN AND STARCH) Mar 237;a Eugenia B 225;rcenas….pdf
2 DOUGH COMPONENTS (GLUTEN AND STARCH) Mar
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148
Virginia Lowell - (A Cookie Cutter Shop Mystery #1) -Cookie Dough or Die.epub
Virginia Lowell - (A Cookie Cutter Shop Mystery #1) -Cookie Dough or DieVirginia Lowell - (A Cookie Cutter Shop Mystery #1) -Cookie Dough or DieVirginia Lowell - (A Cookie Cutter Shop Mystery #1) -Cookie Dough or Die
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26
A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality.pdf
A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
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56
FROZEN DOUGH 3.ppt
FROZEN DOUGH 3
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6
Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties.pdf
Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties
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94
Rheological and Thermal Properties of Sorghum Dough-ARUN:流变性能和热性能的高粱面团阿伦.pdf
Rheological and Thermal Properties of Sorghum Dough-ARUN：流变性能和热性能的高粱面团阿伦of,流变,性能,and,dough,AND
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