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Select article: Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ
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Research article
First published October, 2023
Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ
Strahinja Vidosavljević,
Jana Zahorec,
Nemanja Bojanić
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Food Science and Technology International
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Select article: Effect of barley flour on rheological characteristics of dough,organoleptic,nutritional and storage characteristics of south Indian parotta
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Research article
First published January, 2015
Effect of barley flour on rheological characteristics of dough,organoleptic,nutritional and storage characteristics of south Indian parotta
G Koushika Maiya,
BG Shwetha,
D Indrani
Food Science and Technology International
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