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Influences of alfalfa powder concentration and granularity on the dynamic rheological properties of alfalfa-wheat dough was studied. Frequency sweep tests at 25°C and 80°C and temperature sweep tests from 25°C to 80°C were applied to wheat dough samples. Elastic moduli (G′) and viscous moduli (G″) of the alfalfa-wheat dough at 80°C were higher than those of the alfalfa-wheat dough at 25°C. The viscoelastic...
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