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Title |
Comparing gluten‐free eggless muffins' viscoelastic, rheological, and textural properties after combining seven plant‐based protein isolates with wheat, corn, and rice starches
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Published in |
International Journal of Food Science & Technology, September 2024
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DOI | 10.1111/ijfs.17486 |
Authors |
Ajay Kumar, Narpinder Singh |