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2017•Journal of Cereal ScienceRequires access

Effect of barley flour addition on the physico-chemical properties of dough and structure of bread

Zahir Al‐Attabi, Taha Mohammed Merghani, Amanat Ali, Mohammad Shafiur Rahman

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Key concepts: Farinograph, Food science, Wheat flour, Absorption of water, Barley flour, Gluten, Chemistry, Rheology

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