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Comparing gluten‐free eggless muffins' viscoelastic, rheological, and textural properties after combining seven plant‐based protein isolates with wheat, corn, and rice starches

Overview of attention for article published in International Journal of Food Science & Technology, September 2024
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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
Published in
International Journal of Food Science & Technology, September 2024
DOI 10.1111/ijfs.17486
Authors

Ajay Kumar, Narpinder Singh

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