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02 Microsctructure Changes During Baking - ADDDii PDF
Added by Muscalu Gheorghe
Loggit Si Tecnopast Table 1: Physico-Chemical and Rheological Features of Different Types of Flour From Wheat in The Context of Experimental Research
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CFD Simulation of A Co-Rotating Twin-Screw Extruder: Validation of A Rheological Model For A Starch-Based Dough For Snack Food
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INMATEH - Agricultural Engineering 47 - 2015 PDF
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Applications of CFD in The Food Industry - A Review
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Applications of CFD in The Food Industry - A Review PDF
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5 Bread Dough Kneading Process Optimization 17 - 5679
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BBi-YB2010-Dough-Development Rapidojet PDF
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4654 Determinarea Vascozitatii Aluatului Cu Aj Vascozimetrului Rotativ
Added by Muscalu Gheorghe