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3. AACC, I. (2010). Approved Methods of Analysis, 11th Ed. Methods 54-60.01. Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by Mixolab: St. Paul, MN.
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5. Distribution of water in dough and bread;Bushuk;Baker’s Digest,1966