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2013•Food HydrocolloidsRequires access

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

Sandeep Singh, Narpinder Singh

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Key concepts: Farinograph, Rheology, Gluten, Glutenin, Food science, Wheat flour, Materials science, Chemistry

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Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties — Research Paper | ScholarLens