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Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties

Sofya Marukhnenko, Anton Gerasimov, Vera Ivanova, Oksana Golovinskaia, Ekaterina Antontceva, Olga Pokatova, Artyom Morozov and Mark Shamtsyan

E3S Web Conf., 203 (2020) 04010

DOI: https://doi.org/10.1051/e3sconf/202020304010

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