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Impact of starch concentration on the pasting and rheological properties of gluten-free gels. Effects of amylose content and thermal and hydration properties	131

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foods-12-02281.pdf	55

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Impact of starch concentration on the pasting and rheological properties of gluten-free gels. Effects of amylose content and thermal and hydration properties	84

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foods-12-02281.pdf	35

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