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A. Angioloni
A. Angioloni
Food science
Viscoelasticity
Materials science
Chemical engineering
Cation-exchange capacity
2
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An approach to structure-function relationships of polymeric dietary fibres in foods: significance in breadmaking applications.
2010
C. Collar
A. Angioloni
J.W. Van der Kamp
J M Jones
B. V. McCleary
D L Topping
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Citations (4)
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