Published June 30, 2022 | Version v1
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Developing a procedure for controlling the rheological properties of dough during its kneading based on a parametric model

Authors/Creators

  • 1. M. Kh. Dulaty Taraz Regional University
  • 2. Mukhtar Auezov South Kazakhstan University
  • 3. Kazakh University of Technology and Business

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References

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