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Shruti Aravindakshan
Shruti Aravindakshan
Katholieke Universiteit Leuven
Food science
Chemistry
peak area
Freeze-drying
Shrinkage
2
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The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development
2022
Journal of Food Engineering
Shruti Aravindakshan
Clare Kyomugasho
Henry Tafiire
Ann Van Loey
Tara Grauwet
Marc Hendrickx
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The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans.
2021
Foods
Shruti Aravindakshan
Thi Hoai An Nguyen
Clare Kyomugasho
Carolien Buvé
Koen Dewettinck
Ann Van Loey
Marc Hendrickx
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