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Prior Roasting of Wheat Impacts on the Functionality of Flour Prepared from It: Part 1. Wheat Flour Viscosifying Properties

Jana van Rooyen,Jan A. Delcour,Samson A. Oyeyinka,Senay Simsek,Martin Kidd,Marena Manley

CEREAL CHEMISTRY（2024）

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Key words
damaged starch,dry thermal treatment,forced convection roasting,rapid viso-analyzer (RVA),wheat flour viscosity
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