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    Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions

    Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions by Tanja Lux (neé Bantleon), Martha Kardell, Frederike Reimold, Adam Erdoes, Eckhard Floeter

    Published 2022-11-01
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