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Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate | Food hydrocolloids |
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The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product | Journal of food quality |
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Application of attrition-milled soy flour in a beverage application | Journal of food process engineering |
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QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE | Journal of food process engineering |
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Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation | Food research international |
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Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties | Journal of food engineering |
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Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents | Meat science |
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Functional properties of rice bran protein concentrates | Journal of food engineering |
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Cephalaria syriaca addition to wheat flour dough and effect on rheological properties | International journal of food science and technology |
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Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | Journal of food engineering |
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Evaluation of Water-Holding Capacity for Wheat-Soy Flour Blends | journal of the American Oil Chemists' Society |
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Effect of thermal treatment on the proteins of amaranth isolates | Journal of the science of food and agriculture |
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Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed | Journal of food science |
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Moisture sorption thermodynamics of defatted sesame meal (DSM) | Journal of food engineering |
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Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends | Journal of food process engineering |
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Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate | Food chemistry |
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Characteristics of meat batters with added native and preheated defatted walnut | Food chemistry |
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Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products | Journal of food engineering |
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Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating | Journal of food science |
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Creaminess in relation to consistency and particle size in stirred fat-free yogurt | International dairy journal |
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Properties of Extracts from Defatted Rice Bran by Its Subcritical Water Treatment | Journal of agricultural and food chemistry |
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Chemical compositions, functional properties, and microstructure of defatted macadamia flours | Food chemistry |
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Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance | Journal of the science of food and agriculture |
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Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates | Food hydrocolloids |
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