Open access peer-reviewed chapter

The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour

By Nada Nikolić and Miodrag Lazić

Submitted: October 22nd 2010Reviewed: March 25th 2011Published: October 28th 2011

DOI: 10.5772/17755

Downloaded: 2417

© 2011 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Nada Nikolić and Miodrag Lazić (October 28th 2011). The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour, Recent Trends for Enhancing the Diversity and Quality of Soybean Products, Dora Krezhova, IntechOpen, DOI: 10.5772/17755. Available from:

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