Imitation of RVA pasting measurement protocol in an oscillatory
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Foods, Free Full-Text
Characterization of rheological properties of rye arabinoxylans in
PDF] Comparison of Starch Pasting Properties at Various Cooking
Evaluation of glucomannan as a fat replacer in the dough and
Improving Rice Grain Quality: State-of-the-Art and Future
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Imitation of RVA pasting measurement protocol in an oscillatory
Measurement of Flow and Viscoelastic Properties
In situ monitoring of starch gelatinization with limited water
Diverse application of legume protein, starch and fiber
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