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International Journal of Food Science
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International Journal of Food Science
/
2020
/
Article
/
Tab 5
/
Research Article
Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread
Table 5
Effect of amaranth wheat blended dough on rheological properties.
Treatments
Storage modulus (
)
(Pa)
Loss modulus (
)
(Pa)
Complex viscosity (
)
(Pa s)
(control)
(A5)
(A10)
(A15)
wheat flour (WF);
;
;
.