Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

<div>Percentages of protein fractions of wheat flour added with different ratios of overozonized wheat flour. For a specific protein fraction, means with the same letter were not significantly different (<i>α</i> = 0.05).</div>

Journal of Food Quality

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Figure 3

Figure 3: Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour 