Effect of dry fractionated hybrid protein ingredients on...

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International Journal of Food Science & Technology 2019 / 07

Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta

Duta, Denisa E., Culetu, Alina, Sozer, Nesli
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14297
Date:
July, 2019
File:
PDF, 588 KB
english, 2019
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