Changes in rheological properties of wheat due to storage.
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DOI: 10.1002/jsfa.8603
Abstract: BACKGROUND The present study aimed to investigate changes in the fundamental rheological properties of dough prepared from wheat grains stored for 6 months at 20 °C, at ambient temperature (temperature varied with time) and at… read more here.
Keywords: dough prepared; storage; wheat; rheological properties ... See more keywords