Published in

Elsevier, Journal of Food Engineering, (369), p. 111911, 2024

DOI: 10.1016/j.jfoodeng.2023.111911

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Effect of mixing and hydrating time on the structural properties of high-temperature shear cell products from multiple plant-based ingredients

Journal article published in 2024 by Nienke Köllmann, Kasidaj Sivakul ORCID, Lu Zhang ORCID, Atze Jan van der Goot ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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