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J.A. Bartsch

Cornell University

4

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Viscoelastic properties of extruded cereal melts

1997 Journal of Cereal Science
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Viscoelastic properties and the glassy state in soybeans

1994 Seed Science Research
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Rheological behavior of frozen and thawed low-moisture, part-skim Mozzarella cheese

1993 Journal of Food Science
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