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AACC International 2000, “Approved Methods of Analysis, 10th Edition, Method 10-10.03. Optimized Straight-Dough Bread-Baking Method: Approved November 8, 1995; Method 54-21.02. Rheological Behavior of Flour by Farinograph: Approved November 8,” AACC International, St Paul, 1995.

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