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The Effect of the Dosage of Table Salt on the Change of Rheological Properties of Wheat Dough
Figure 1 - The change in the amount of mechanical energy spent on the formation of the structure of wheat dough at different dosages of table salt
![The change in the amount of mechanical energy spent on the formation of the structure of wheat dough at different dosages of table salt](/media/images/2023-03-30/c2dddfe5-b408-421d-a170-101dd0c05bbe.jpg)