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Structural and rheological properties of amaranth protein concentrate gels obtained by different processes

Structural and rheological properties of amaranth protein concentrate gels obtained by different processes - Food Hydrocolloids, 24(6-7), p.602-610, 2010 .

Subjects--Topical Terms:
THERMAL PROPERTIES
TEXTURE
FRACTURE BEHAVIOR
VISCOELASTICITY
AMARANTHUS CRUENTUS

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