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Agglomeration of wheat powders by a novel reverse wet agglomeration process
Free accessBASE | 2016| -
PROCEDE DE FABRICATION DE PATE DESTINEE A L'ALIMENTATION HUMAINE ET/OU ANIMALE COMPRENANT AU MOINS 35 % DE LEGUMINEUSE
Free accessEuropean Patent Office | 2016| -
PROCEDE DE FABRICATION DE PATE DESTINEE A L'ALIMENTATION HUMAINE ET/OU ANIMALE COMPRENANT AU MOINS 35 % DE LEGUMINEUSE.
Free accessEuropean Patent Office | 2016| -
Making Dense Covalent Arabinoxylan Gels with High Swelling Properties: A Strategy Based on Water Extraction through Osmotic Compression
American Chemical Society | 2021| -
Protein enriched pasta : impact of protein network structure on the in-vitro protein digestibility
Free accessBASE | 2014| -
Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta
British Library Online Contents | 2016| -
Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta
British Library Online Contents | 2016| -
Flowability, cohesive, and granulation properties of wheat powders
Online Contents | 2008|Contributors: Cassan, Denis -
Durum Wheat Pasta with a Good Quality and a Reduced Nitrogen Fertilization: Is it Possible?
Free accessBASE | 2016|
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