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Modelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests

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Extensional Flow Studies of Wheat Flour Dough. II. Experimental Method for Measurements in Constant Extension Rate Squeezing Flow and Application to Flours Varying in Breadmaking Performance

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Rheological Properties of Dough During Mechanical Dough Development

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Dependence of Wheat Dough Extensibility on Flour Sulphur and Nitrogen Concentrations and the Influence of Foliar-Applied Sulphur and Nitrogen Fertilisers

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