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Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread
Sati Y. Al-Dalain,
Mohamed K. Morsy
Food Nutr. Sci.
Vol.9 No.1, January 31, 2018
DOI:
10.4236/fns.2018.91003
(PDF 1017K)
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Rheological properties of low fat yogurt containing cress seed gum
Armita Behnia,
Hojjat Karazhiyan,
Razieh Niazmand,
Abdol Reza Mohammadi Nafchi
Agric. Sci.
Vol.4 No.9, November 06, 2013
DOI:
10.4236/as.2013.49B005
(PDF 141K)
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Antioxidant and Pasting Properties of Oat
β
-Glucan Hydrocolloids
George E. Inglett,
Diejun Chen
Food Nutr. Sci.
Vol.3 No.6, June 21, 2012
DOI:
10.4236/fns.2012.36111
(PDF 423K)
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