Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins için istatistikler
Toplam ziyaret
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| Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins | 1 |
Aylık toplam ziyaret
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| Eylül 2025 | 0 |
| Ekim 2025 | 1 |
| Kasım 2025 | 0 |
| Aralık 2025 | 0 |
| Ocak 2026 | 0 |
| Şubat 2026 | 0 |
| Mart 2026 | 0 |
