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2007•Unpublished venueRequires access

Organically produced grain amaranth-wheat composite flours: I. Rheological properties of dough.

Silva Grobelnik Mlakar, Maja Turinek, L. Tašner, Manfred Jakop, Martina Bavec, Franci Bavec, Ž. Ugarčic ́-Hardi

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Key concepts: Amaranth, Rheology, Composite number, Food science, Wheat flour, Agronomy, Materials science, Chemistry

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