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Elsevier, Food Chemistry, (245), p. 518-524

DOI: 10.1016/j.foodchem.2017.10.125

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The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch

Journal article published in 2018 by Lokesh Kumar, Margaret Brennan, Haotian Zheng ORCID, Charles Brennan
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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