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Food Hydrocolloids 2019 / 5

Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Masure, Hanne G., Wouters, Arno G.B., Fierens, Ellen, Delcour, Jan A.
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.04.062
Date:
May, 2019
File:
PDF, 1.46 MB
english, 2019
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