The properties of dough are affected by rheological, fermentation, and thermomechanical properties. 
THERM
The properties of dough are affected by rheological, fermentation, and thermomechanical properties. 
THERM
The properties of dough are affected by rheological, fermentation, and thermomechanical properties. 
THERM
The properties of dough are affected by rheological, fermentation, and thermomechanical properties. 
THERM