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Plasma processing: a sustainable technology in agri-food processing
Veröffentlicht in Sustainable Food Technology
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Investigation of hydrogel temperature and concentration on tapioca xerogel formation
Veröffentlicht in Journal of food process engineering
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Study on the optimization of barley flour xerogel and its programed oleomorphic 3D shape‐shifting
Veröffentlicht in Journal of food process engineering
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