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- Q94593100 description "2020 թվականի մայիսի 10-ին հրատարակված գիտական հոդված" @default.
- Q94593100 description "artículu científicu espublizáu en mayu de 2020" @default.
- Q94593100 description "im Mai 2020 veröffentlichter wissenschaftlicher Artikel" @default.
- Q94593100 description "scientific article published on 10 May 2020" @default.
- Q94593100 description "wetenschappelijk artikel" @default.
- Q94593100 description "наукова стаття, опублікована 10 травня 2020" @default.
- Q94593100 name "The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties" @default.
- Q94593100 name "The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties" @default.
- Q94593100 type Item @default.
- Q94593100 label "The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties" @default.
- Q94593100 label "The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties" @default.
- Q94593100 prefLabel "The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties" @default.
- Q94593100 prefLabel "The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties" @default.
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- Q94593100 P1476 "The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties" @default.
- Q94593100 P2093 "Andreea Voinea" @default.
- Q94593100 P2093 "Georgiana Gabriela Codină" @default.
- Q94593100 P2093 "Silviu-Gabriel Stroe" @default.
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- Q94593100 P356 "10.3390/FOODS9050610" @default.
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