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2001•Rheologica ActaRequires access

Viscoelastic properties of durum wheat and common wheat dough of different strengths

N. M. Edwards, Donatella Peressini, J.E. Dexter, Steven J. Mulvaney

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Key concepts: Viscoelasticity, Creep, Materials science, Context (archaeology), Rheology, Wheat flour, Stress relaxation, Viscosity

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