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Rheological Evaluation of Bread Dough with Replacement of Part of Wheat Flour by Potato Flour
Rheological Evaluation of Bread Dough with Replacement of Part of Wheat Flour by Potato Flour
2016
R.E. Ferreira
K.J. Park
Y. K. Chang
R.A. Oliveira
Keywords:
Rheology
Potato starch
Food science
Materials science
Mathematics
wheat flour
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