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

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https://hal-univ-artois.archives-ouvertes.fr/hal-03653090
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Submitted on : Wednesday, April 27, 2022 - 12:53:47 PM
Last modification on : Wednesday, September 21, 2022 - 3:16:32 PM

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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, Elsevier, 2022, 157, pp.113093. ⟨10.1016/j.lwt.2022.113093⟩. ⟨hal-03653090⟩

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