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    Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter

    Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter by Stefano Renzetti, Lisa Lambertini, Helene C.M. Mocking-Bode, Ruud G.M. van der Sman

    Published 2025-01-01
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