Data underlying the publication: Structure-function relationship of oat flour fractions when blen... Teagasc
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https://data.gov.ie/dataset/structure-function-relationship-of-oat-flour-fractions-when-blended-with-wheat-flour
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The aim of this study was to investigate the combinations of oat and wheat flour breads and to compare the structural-functional properties (particle sizes and substitution levels) of the oat flour fractions and their flour blends with the instrumental dough rheology, baking, a
