Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.
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Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.
description
2017 nî lūn-bûn
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2017年の論文
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2017年論文
@yue
2017年論文
@zh-hant
2017年論文
@zh-hk
2017年論文
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2017年論文
@zh-tw
2017年论文
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2017年论文
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2017年论文
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name
Rheometric Non-Isothermal Gela ...... atters with Added Biopolymers.
@en
type
label
Rheometric Non-Isothermal Gela ...... atters with Added Biopolymers.
@en
prefLabel
Rheometric Non-Isothermal Gela ...... atters with Added Biopolymers.
@en
P2093
P2860
P356
P1433
P1476
Rheometric Non-Isothermal Gela ...... atters with Added Biopolymers.
@en
P2093
Beatriz Herranz
Francisco Javier Cuesta
María Dolores Alvarez
Wenceslao Canet
P2860
P356
10.3390/FOODS6010003
P577
2017-01-02T00:00:00Z