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Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

Crossref DOI link: https://doi.org/10.1007/s11947-018-2172-8

Published Online: 2018-08-28

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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