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- Q59047061 description "article by Alessandro Angioloni & Marco Dalla Rosa published May 2007 in Journal of Food Engineering" @default.
- Q59047061 description "article scientifique publié en 2007" @default.
- Q59047061 description "im Mai 2007 veröffentlichter wissenschaftlicher Artikel" @default.
- Q59047061 description "wetenschappelijk artikel" @default.
- Q59047061 description "наукова стаття, опублікована в травні 2007" @default.
- Q59047061 name "Effects of cysteine and mixing conditions on white/whole dough rheological properties" @default.
- Q59047061 name "Effects of cysteine and mixing conditions on white/whole dough rheological properties" @default.
- Q59047061 type Item @default.
- Q59047061 label "Effects of cysteine and mixing conditions on white/whole dough rheological properties" @default.
- Q59047061 label "Effects of cysteine and mixing conditions on white/whole dough rheological properties" @default.
- Q59047061 prefLabel "Effects of cysteine and mixing conditions on white/whole dough rheological properties" @default.
- Q59047061 prefLabel "Effects of cysteine and mixing conditions on white/whole dough rheological properties" @default.
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- Q59047061 P31 Q59047061-228F88B0-75BF-4A12-AD63-B4C2304F2717 @default.
- Q59047061 P356 Q59047061-3E383CF1-FF43-4B1B-A3F1-96E24DE6F592 @default.
- Q59047061 P433 Q59047061-2E9C48D3-4E5E-48F9-8D47-CCA34C8E6895 @default.
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- Q59047061 P921 Q59047061-051756A5-D60E-40FE-AF66-BA9D9A02A590 @default.
- Q59047061 P356 J.JFOODENG.2006.04.050 @default.
- Q59047061 P1433 Q15752496 @default.
- Q59047061 P1476 "Effects of cysteine and mixing conditions on white/whole dough rheological properties" @default.
- Q59047061 P2093 "Alessandro Angioloni" @default.
- Q59047061 P2093 "Marco Dalla Rosa" @default.
- Q59047061 P304 "18-23" @default.
- Q59047061 P31 Q13442814 @default.
- Q59047061 P356 "10.1016/J.JFOODENG.2006.04.050" @default.
- Q59047061 P433 "1" @default.
- Q59047061 P478 "80" @default.
- Q59047061 P577 "2007-05-01T00:00:00Z" @default.
- Q59047061 P921 Q271707 @default.