Statistics for Characterization of the effects of chia gels on wheat doughand bread rheology as well as the optimization of breadroll production with the Nelder-Mead simplex method
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| Characterization of the effects of chia gels on wheat doughand bread rheology as well as the optimization of breadroll production with the Nelder-Mead simplex method | 1 |
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| 2016_09_28_Doktorarbeit_Zettel.pdf | 2 |