Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour.

Gels · 2023 · PMC9957154 · PMID 36826243

Europe PMC DOI

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a decreasing trendno p-value reported

However, in this study, the free SH and S–S contents exhibited a decreasing trend.

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showed a trendno p-value reported

With the increase in PF addition, tan δ showed a trend of an initial increase, followed by a decrease and then again an increase.

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