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                                       Details for article 34 of 115 found articles
 
 
  Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
 
 
Title: Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
Author: Su, Kerui
Fan, ZhiHao
Usman, Muhammad
Zhao, Anqi
Dong, Hanyu
Duan, Xuejing
Weng, Longfei
Shahid, Ayesha
Xu, Jingliang
Appeared in: Food hydrocolloids
Paging: Volume 162 () nr. C pages p.
Year: 2025
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 34 of 115 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands