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Springer (part of Springer Nature), European Food Research and Technology, 1-2(222), p. 54-57
DOI: 10.1007/s00217-005-0087-x
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Characteristics of bread making doughs: Influence of sourdough fermentation on the fundamental rheological properties
Journal article published in 2005 by
Alessandro Angioloni,
Santina Romani,
Gian Gaetano Pinnavaia,
Marco Dalla Rosa 
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