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Page 1
Fibrous Structures from Starch and Gluten.
Polymers (Basel). 2022 Sep 13;14(18):3818. doi: 10.3390/polym14183818.
Polymers (Basel). 2022.
PMID: 36145963
Free PMC article.
Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions.
Bühler JM, van der Goot AJ, Bruins ME.
Bühler JM, et al.
Curr Res Food Sci. 2022 Apr 14;5:735-742. doi: 10.1016/j.crfs.2022.03.013. eCollection 2022.
Curr Res Food Sci. 2022.
PMID: 35497777
Free PMC article.
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Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity.
Bühler JM, Dekkers BL, Bruins ME, van der Goot AJ.
Bühler JM, et al.
Foods. 2020 Aug 7;9(8):1077. doi: 10.3390/foods9081077.
Foods. 2020.
PMID: 32784734
Free PMC article.
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