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Journal Articles LWT - Food Science and Technology Year : 2022

Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization

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hal-03653090 , version 1 (27-04-2022)

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Zeineb Nhouchi, Eliot Patrick Botosoa, Christine Chèné, Romdhane Karoui. Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization. LWT - Food Science and Technology, 2022, 157, pp.113093. ⟨10.1016/j.lwt.2022.113093⟩. ⟨hal-03653090⟩
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