Inside the Dough: Techno Functional and rheological properties: Understanding Optimizing Role of Legumes in From Physicochemistry to Performance

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Inside the dough: the techno-functional and rheological properties

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Marque LAP LAMBERT Academic Publishing
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  • 9786209341588

MDPI AG

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LAP LAMBERT Academic Publishing

Functional and structural approaches in pasta development: The Role of Pulse Composition...

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