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Journal: Foods, 2022
Volume: 11
Number: 73

Article: Changes in Structural and Rheological Properties of Guar Gum Particles in Fluidized-Bed Agglomeration: Effect of Sucrose Binder Concentration
Authors: by Donghyeon Lee and Byoungseung Yoo
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/11/1/73

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