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Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness

Crossref DOI link: https://doi.org/10.1007/s13197-019-03756-z

Published Online: 2019-03-30

Published Print: 2019-05

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

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