Influence of temperature rest time and flour content on rheological properties of fermenting wheat flour dough

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1989
Karasoy, Zinet Aytanga
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https://hdl.handle.net/11511/10006
Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats
Z. A. Karasoy, “Influence of temperature rest time and flour content on rheological properties of fermenting wheat flour dough,” Middle East Technical University, 1989.
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