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Molecular interactions between xanthan gum, psyllium, milk proteins and starches, and their implications on gluten-free bakery products

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Bischoff,  Carolin
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Bischoff, C. (2021). Molecular interactions between xanthan gum, psyllium, milk proteins and starches, and their implications on gluten-free bakery products. Master Thesis, Lund University, Lund, Sweden.


Cite as: https://hdl.handle.net/21.11116/0000-0009-B437-E
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