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. Dubat , A. ( 2010 ): A new AACC International approved method to measure rheological properties of a dough sample . Cereal Foods World , 55 , 150 – 153 . ICC

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-grade W/O/W double emulsions for use as functional healthier-fat food ingredients. Thermal treatment caused minimal changes in oil droplet particle size characteristics, viscosity, dynamic rheological properties, physical stability, and encapsulation

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