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GrainGenes Keyword Report: Dough rheological behaviour

Keyword	Dough rheological behaviour
Quoted in	Li X et al. (2016) Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.). Food chemistry 213:728-34.

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