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The laboratory test for sprouting of wheat grain (cv. Igna and Roma) was used to evaluate the influence of the degree of sprouting on changes in sorption and rheological properties of gluten freshly w...
The paper presents measurements of the rate of water absorption in wheat grain by the capillary ?weight method. Measurements were taken for three grain fractions which took water with the characterist...
The paper presents measurements of the rate of water absorption in wheat grain by the capillary ?weight method. Measurements were taken for three grain fractions which took water with the characterist...

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