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Dobraszczyk, B.J. (2003) Measuring the rheological properties of dough. In: Cauvain, S.P. (ed.) Bread making: improving quality. Woodhead Publishing Ltd, Cambridge, pp. 375-400. ISBN 9781855735538
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| Item Type: | Book or Report Section |
|---|---|
| Divisions: | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences |
| ID Code: | 13462 |
| Publisher: | Woodhead Publishing Ltd |
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