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2019•Journal of Food Science and TechnologyOpen access

Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

Aarti Suryakant Ghanate, Uday S. Annapure

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Key concepts: Farinograph, Food science, Rheology, Spreadability, Gluten, Absorption of water, Starch, Chewiness

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