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Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Crossref DOI link: https://doi.org/10.1007/s13197-016-2387-5

Published Online: 2016-12-19

Published Print: 2016-12

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