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- W2954729272 abstract "This study was conducted to evaluate the effect of onion juice on the pasting properties and dough rheology of wheat flour and cooking quality of noodles. Different ratios of onion juice to water (100:0, 75:25, 50:50, 25:75, 0:100) were used to make noodles. The peak and final viscosities increased with increasing the onion juice content, and especially these viscosities were maximum at 75% onion juice content. The water absorbtion increased with the addition of onion juice regardless of onion content." @default.
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- W2954729272 date "2006-01-01" @default.
- W2954729272 modified "2023-09-24" @default.
- W2954729272 title "Characteristics of Wheat Flour Dough and Noodles Added with Onion Juice" @default.
- W2954729272 hasPublicationYear "2006" @default.
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