Imitation of RVA pasting measurement protocol in an oscillatory
Por um escritor misterioso
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In situ monitoring of starch gelatinization with limited water
Evaluation of glucomannan as a fat replacer in the dough and
Characterization of rheological properties of rye arabinoxylans in
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First Principles Insight into the α-Glucan Structures of Starch
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Biodegradable Fiber-Reinforced Gluten Biocomposites for
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Rheological properties of commercial chestnut flour doughs with
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