Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread.

Food Chem X · 2024 · PMC11301321 · PMID 39108624

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an increasing trendno p-value reported

Increasing KS substitution was associated with an increasing trend in C3, which agreed with the PV results mentioned in Section 3.1 .2 above.

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