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    The potential of different cooking media during hydrothermal treatment to steer the microstructure of black bean-based flour by influencing pectin solubilization kinetics

    The potential of different cooking media during hydrothermal treatment to steer the microstructure of black bean-based flour by influencing pectin solubilization kinetics by Masha Mikhalski, Jelle Van Audenhove, Edgar M. Ndekera, Esther Staes, Tara Grauwet, Ann Van Loey

    Published 2025-06-01
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