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Biomanufacturing, Food Engineering, Grain Quality +2

Influence of hydrocolloids on dough rheology and bread quality

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Rheology, Rheological Property, Dough Rheology +1

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Food Chemistry, Nutrition, Dietary Fiber +8

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Materials Science, Engineering, Mechanical Engineering +5

New approaches in the preparation of high dietary fibre powders from fruit by-products

José A. Larrauri · Trends in Food Science & Technology · 1999 · 315 citations

Food Chemistry, Nutrition, Food Analysis +7