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Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

Crossref DOI link: https://doi.org/10.1007/s13197-015-1950-9

Published Online: 2015-07-23

Published Print: 2015-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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