Modern Trends and Innovation
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Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-10-2833-5_7
Reference63 articles.
1. Anjum, F. M., Pasha, I., Ahmad, S., Issa Khan, M., & Iqbal, Z. (2008). Effect of emulsifiers on wheat-potato composite flour for the production of leavened flat bread (naan). Nutrition and Food Science, 38(5), 482–491.
2. Assifaoui, A., Champion, D., Chiotelli, E., & Verel, A. (2006). Characterization of water mobility in biscuit dough using a low-field 1 H NMR technique. Carbohydrate Polymers, 64(2), 197–204.
3. Balny, C. (2002). High pressure and protein oligomeric dissociation. High Pressure Research, 22, 737–741.
4. Bártová, V., Bárta, J., Brabcová, A., Zdráhal, Z., & Horáčková, V. (2015). Amino acid composition and nutritional value of four cultivated South American potato species. Journal of Food Composition and Analysis, 40, 78–85.
5. Błaszczak, W., Valverde, S., & Fornal, J. (2005). Effect of high pressure on the structure of potato starch. Carbohydrate Polymers, 59, 377–383.
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