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Suitability of spring wheat varieties for the production of best quality pizza

Saima Tehseen1, Faqir Muhammad Anjum1, Imran Pasha1

  • 1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

Journal of Food Science and Technology
|August 13, 2014
PubMed

Keywords:
MineralPizzaProtein contentRheological studyWheat flour

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