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Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels

Crossref DOI link: https://doi.org/10.1007/s11947-018-2202-6

Published Online: 2018-11-09

Published Print: 2019-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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