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1 s2.0 S073352101400112X Main by Yashodip Pawar is a document available to read on EtoBox.

This study examines the rheological properties of pasta dough during extrusion, focusing on the effects of moisture content and dough formulation, including semolina, whole wheat, and flaxseed flour mixtures. Results indicate that increased hydration and the inclusion of flaxseed flour reduce the dough

Author

Yashodip Pawar

Language

EN