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Effect of high temperature drying on gluten-free pasta properties
by
D'Amico, Stefano
,
Mäschle, Jana
,
Jekle, Mario
,
Tömösközi, Sandor
,
Langó, Bernadett
,
Schoenlechner, Regine
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Food science & technology
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Food Science & Technology
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Amaranth
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Aminosäuren
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Buchweizen
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Chemische Zusammensetzung
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Elastizität
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Food Science & Technology
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Gluten-Free
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High Temperature Drying
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Hirse
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Hochtemperatur
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Life Sciences & Biomedicine
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Pasta
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Produktqualität
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Protein
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Prozesskosten
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Qualitätserhöhung
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Quinoa
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Science & Technology
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