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The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.
Foods. 2021 Apr 27;10(5):951. doi: 10.3390/foods10050951.
Foods. 2021.
PMID: 33925321
Free PMC article.
Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content.
Tsatsaragkou K, Mandala I, Stoforos NG.
Tsatsaragkou K, et al.
Foods. 2023 Apr 27;12(9):1809. doi: 10.3390/foods12091809.
Foods. 2023.
PMID: 37174347
Free PMC article.
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Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
Tsatsaragkou K, Papantoniou M, Mandala I.
Tsatsaragkou K, et al.
J Food Sci. 2015 Feb;80(2):E341-8. doi: 10.1111/1750-3841.12766. Epub 2015 Jan 20.
J Food Sci. 2015.
PMID: 25604540
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