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Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough

✍ Scribed by M. Prakash; R. Ravi; P. Haridas Rao

Publisher: Springer
Year: 1999
Tongue: English
Weight: 175 KB
Volume: 210
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s002170050546

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