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RHEOLOGICAL PROPERTIES OF BATTER DOUGH: EFFECT OF EGG LEVEL |
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| Authors: | M MIGLIORI D GABRIELE N BALDINO FR LUPI B DE CINDIO |
| Affiliation: | Laboratory of Rheology and Food Engineering, Department of Engineering Modelling, University of Calabria, Via P. Bucci – Cubo 39c, I‐87036 Arcavacata di Rende (CS) Italy |
| Abstract: | |
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