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Presented paper is oriented on selected rheologic properties of pancake dough as: dynamic and kinematic viscosity and fluidity. Influence of various factors such as: used ingredients and temperature on rheologic properties is investigated. Measurements were performed on three pancake dough samples. https://www.jmannino.com/super-super-University-of-Arizona-Primary-Mark-iPhone-14-Plus-MagSafe-Case-p76978-deal-zone/

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