Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique
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2017 ◽
Vol 52
(7)
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pp. 516-524
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2009 ◽
Vol 40
(1)
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pp. 51-65
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2018 ◽
Vol 6
(3)
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pp. 678-689
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2014 ◽
Vol 20
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pp. 135-142