http://rdf.ncbi.nlm.nih.gov/pubchem/reference/33807417

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publicationName Journal of Food Science and Technology
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bibliographicCitation Singh N, Gujral HS, Katyal M, Sharma B. Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness. Journal of Food Science and Technology. 2019 Mar 30;56(5):2679–86. doi: 10.1007/s13197-019-03756-z.
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date 2019-03-30^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://doi.org/10.1007/s13197-019-03756-z
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title Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness
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