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INFLUENCE OF PARTICLE SIZES AND ADDITION LEVEL OF GRAPE SEEDS ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

Silvia Mironeasa

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Key concepts: Rheology, Food science, Wheat flour, Particle size, Materials science, Particle (ecology), Composite material, Chemistry

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INFLUENCE OF PARTICLE SIZES AND ADDITION LEVEL OF GRAPE SEEDS ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES — Research Paper | ScholarLens