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. 2013 Mar 24;2013:968020. doi: 10.1155/2013/968020

Figure 2.

Figure 2

Cluster analysis between farinograph, amylograph, and mixolab parameters. Farinograph data: DDT: dough development time, DST: dough stability, MTI: mixing tolerance index; amylograph data: AMY: viscosity maximum; Mixolab torque data: C1–C5, and their pair differences C12, C32, C34, and C54.