Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods
Brütsch, Linda, Tribolet, Liliane, Isabettini, Stéphane, Soltermann, Patrick, Baumann, Andreas, Windhab, Erich J
Published in Food & function (23.05.2018)
Published in Food & function (23.05.2018)
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Sustainability vs suitability in granulation
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Published in Chemical engineering research & design (01.02.2024)
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Chia seed mucilage - a vegan thickener: isolation, tailoring viscoelasticity and rehydration
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Published in Food & function (14.08.2019)
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FOAMING INGREDIENT
BRUTSCH, LINDA, AMAGLIANI, LUCA, SCHMITT, CHRISTOPHE JOSEPH ETIENNE, DUPAS-LANGLET, MARINA, MEUNIER, VINCENT DANIEL MAURICE
Year of Publication 23.11.2023
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Year of Publication 23.11.2023
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Tailoring rice flour structure by rubbery milling for improved gluten-free baked goodsElectronic supplementary information (ESI) available: Detailed processing steps required to determine the pore size distribution of bread. See DOI: 10.1039/c7fo01959a
Brütsch, Linda, Tribolet, Liliane, Isabettini, Stéphane, Soltermann, Patrick, Baumann, Andreas, Windhab, Erich J
Year of Publication 23.05.2018
Year of Publication 23.05.2018
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PROCESS FOR THE PRODUCTION OF A FOOD COMPOSITION WITH IMPROVED FLOW-ABILITY
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Year of Publication 22.04.2024
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Year of Publication 22.04.2024
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Process for the production of a food composition with improved flow-ability
FORNY, Laurent, BRUTSCH, Linda, BOBE, Ulrich, SCHROEDER, Volker, LARREA ANAYA, Erik Kurt, PERDANA, Jimmy, MEUNIER, Vincent Daniel Maurice, NEUMANN, Maike, GADDIPATI, Sanyasi
Year of Publication 04.04.2024
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Year of Publication 04.04.2024
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FOAMING INGREDIENT
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Year of Publication 21.04.2022
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Year of Publication 21.04.2022
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PROCESS FOR THE PRODUCTION OF A FOOD COMPOSITION WITH IMPROVED FLOW-ABILITY
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Year of Publication 20.12.2023
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Year of Publication 20.12.2023
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PROCESS FOR THE PRODUCTION OF A FOOD COMPOSITION WITH IMPROVED FLOW-ABILITY
FORNY, Laurent, BRUTSCH, Linda, BOBE, Ulrich, MEUNIER, Vincent, Daniel, Maurice, SCHROEDER, Volker, PERDANA, Jimmy, LARREA ANAYA, Erik, Kurt, NEUMANN, Maike, GADDIPATI, Sanyasi
Year of Publication 17.03.2021
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Year of Publication 17.03.2021
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PROCESS FOR THE PRODUCTION OF A FOOD COMPOSITION WITH IMPROVED FLOW-ABILITY
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Year of Publication 17.03.2021
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Year of Publication 17.03.2021
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PROCESS FOR THE PRODUCTION OF A FOOD COMPOSITION WITH IMPROVED FLOW-ABILITY
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Year of Publication 04.02.2021
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Year of Publication 04.02.2021
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Process for the production of a food composition with improved flow-ability
FORNY, Laurent, BRUTSCH, Linda, BOBE, Ulrich, SCHROEDER, Volker, LARREA ANAYA Erik Kurt, PERDANA, Jimmy, MEUNIER, Vincent Daniel Maurice, NEUMANN, Maike, GADDIPATI, Sanyasi
Year of Publication 10.09.2020
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Year of Publication 10.09.2020
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Process for the production of a food composition with improved flow-ability
FORNY, Laurent, BRUTSCH, Linda, BOBE, Ulrich, SCHROEDER, Volker, LARREA ANAYA, Erik Kurt, PERDANA, Jimmy, MEUNIER, Vincent Daniel Maurice, NEUMANN, Maike, GADDIPATI, Sanyasi
Year of Publication 10.09.2020
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Year of Publication 10.09.2020
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