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Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties.
Food Res Int. 2024 Feb;177:113915. doi: 10.1016/j.foodres.2023.113915. Epub 2023 Dec 22.
Food Res Int. 2024.
PMID: 38225151
Free article.
Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.
Badia-Olmos C, Laguna L, Haros CM, Tárrega A.
Badia-Olmos C, et al.
Foods. 2023 Mar 26;12(7):1411. doi: 10.3390/foods12071411.
Foods. 2023.
PMID: 37048232
Free PMC article.
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Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption.
Badia-Olmos C, Laguna L, Rizo A, Tárrega A.
Badia-Olmos C, et al.
J Texture Stud. 2022 Jun;53(3):383-395. doi: 10.1111/jtxs.12685. Epub 2022 May 3.
J Texture Stud. 2022.
PMID: 35434781
Free PMC article.
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