Imitation of RVA pasting measurement protocol in an oscillatory
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Measurement of Flow and Viscoelastic Properties
Foods, Free Full-Text
Fabrication of Delivery Gels with Micellar Casein Concentrates
PDF) Estimation of the Baking Quality of Wheat Flours Based on
Foods, Free Full-Text
Imitation of RVA pasting measurement protocol in an oscillatory
FOOD CARBOHYDRATES Chemistry, Physical Properties, and
Fabrication of Delivery Gels with Micellar Casein Concentrates
PDF) Influence of the Protein-Based Emulsions on the Rheological
Characterization of rheological properties of rye arabinoxylans in
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