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Mean values for farinographic studies of wheat flour purchased from Faisalabad market.
| Traits | Value |
| Water absorption | 52.42 ± 1.67(%) |
| Dough stability | 11.23 ± 0.79min |
| Dough development time | 6.13 ± 0.34min |
| Arrival time | 1.9 ± 0.11min |
| Departure time | 11.47 ± 1.54min |
