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1 Ergebnisse
1
The effects of whey protein fibrils on the linear and non-l..:
Shengyue Shan
;
Da Chen
;
Enrico Federici
..
https://www.frontiersin.org/articles/10.3389/fnut.2022.909877/full. , 2022
Link:
https://doi.org/10.3389/fnut.2022.909877
RT Journal T1
The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:26dd297a51c2451dbe554cf994986197&Exemplar=1&LAN=DE A1 Shengyue Shan A1 Da Chen A1 Enrico Federici A1 Owen G. Jones A1 Osvaldo H. Campanella PB Frontiers Media S.A. YR 2022 K1 gluten-free dough K1 whey protein fibril K1 viscoelasticity K1 rheology K1 strain-hardening property K1 cryo-SEM K1 Nutrition. Foods and food supply K1 TX341-641 JF https://www.frontiersin.org/articles/10.3389/fnut.2022.909877/full LK http://dx.doi.org/https://doi.org/10.3389/fnut.2022.909877 DO https://doi.org/10.3389/fnut.2022.909877 SF ELIB - SuUB Bremen
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