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dear all, photo attached show the scenario during forming process of modified starch based dough. the dough do not contain any flour thus , no gluten is form . any one had come across this issue before??? kindly advise
What is gauging?
What is two roll pre-sheeter, three and four roll pre-sheeter and how its work?
why 2- roll is called pre-sheeter?
Is there a difference between gauging and lamination?
Actually, I am the student of food science and technology(b...
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