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Journal of Food Quality
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Journal of Food Quality
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2018
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Article
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Fig 3
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Research Article
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder
Figure 3
Complementary cumulative density function analysis in pan bread crumb made with semolina 4T (a) and semolina 48T (b).
(a)
(b)