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https://doi.org/10.1016/j.foodhyd.2024.110651
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Cite Journal: Food Hydrocolloids |  Publication Date: Sep 16, 2024 |
 Citations: 1 |
Comparison of different colored barley hordein/glutelin techno-functional and its ratio modulation on the improvement of reconstituted dough's dynamic thermal processing behavior: A mechanistic investigation
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