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Effects of High Hydrostatic Pressure on Rheological Properties of Rice Starch

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Coagulation of Egg White of Soft-Shell Turtle (Pelodiscus Sinensis) at High Pressure or High Temperature

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Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

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Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter

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