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The Effect of the Dosage of Table Salt on the Change of Rheological Properties of Wheat Dough
Figure 3 - The effect of the duration of fermentation of wheat dough on the rate of change in the pressure of carbon dioxide formed at different dosages of table salt
![The effect of the duration of fermentation of wheat dough on the rate of change in the pressure of carbon dioxide formed at different dosages of table salt](/media/images/2023-03-30/32962e19-4553-487f-a82a-fc941513e61c.jpg)