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Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough ScienceDirect Unveiling the dynamic interactions of glutenstarchwater in frozen dough: An indepth review Rasheed 2025 Comprehensive Reviews in Food Science and Food Safety Wiley Online Library Dough Elasticity vs. Extensibility: Impact on Handling & Texture Baking with yeast The Bake School
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