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Bread Type Characterization by Rheological and Mechanical Properties
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2007 ASAE Annual Meeting 076018.(doi:10.13031/2013.23294)
Authors: Medea Nagy, Aniko Meretei, Andras Fekete
Keywords: Bread, compression method, creep-recovery coefficient, quality
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