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Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads

Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads is published as a medium-priority Civgraph source/provenance record from Teagasc, data.gov.ie. The source…