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Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality

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Figure

Table 1. Chemical characteristics of whole wheat flour (WWF) and isolated arabinoxylans
Table 2. Rheological characteristics of whole wheat flour on addition of isolated arabinoxylans
Table 4were no significant changes in appearance of chapatis
Table 3in shear force was more when treated with arabinoxylans

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