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Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and pickering stabilization	871

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Article Vrepositorio.pdf	918

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Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and pickering stabilization	191

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Article Vrepositorio.pdf	139

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October 2025	15
November 2025	24
December 2025	29
January 2026	60
February 2026	34
March 2026	29
April 2026	0

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15
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19
February 2026

30
March 2026

26
April 2026

2
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