The Mixolab Rheological Properties and Dough Microstructure of Defatted Mustard Seed–Wheat Composite Flours
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DOI: 10.1111/jfpp.13130
Abstract: The aim of the present study was to analyze the dough rheological properties by using Mixolab and it microstructure by using epifluorescence light microscopy of the composites flours prepared from 650 wheat flour types with… read more here.
Keywords: seed; mustard seed; wheat; defatted mustard ... See more keywords