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Physical, spectroscopic, and functional properties of coconut flour: Drying method matters
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Chapter 13 - Coconut: A Sustainable Source Providing Plant Protein and Several Coproducts
3个月前
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Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough
3个月前
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Effect of long‐chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
3个月前
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