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1 Ergebnisse
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Extrusion pregelatinization improves texture, viscoelastici..:
Garcia-Valle, Daniel E.
;
Agama-Acevedo, Edith
;
Nuñez-Santiago, Maria del Carmen
..
Journal of Functional Foods. 80 (2021) - p. 104441 , 2021
Link:
https://doi.org/10.1016/j.jff.2021.104441
RT Journal T1
Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jff.2021.104441&Exemplar=1&LAN=DE A1 Garcia-Valle, Daniel E. A1 Agama-Acevedo, Edith A1 Nuñez-Santiago, Maria del Carmen A1 Alvarez-Ramirez, José A1 Bello-Pérez, Luis A. PB Elsevier BV YR 2021 SN 1756-4646 JF Journal of Functional Foods VO 80 SP 104441 LK http://dx.doi.org/https://doi.org/10.1016/j.jff.2021.104441 DO https://doi.org/10.1016/j.jff.2021.104441 SF ELIB - SuUB Bremen
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