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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://www.mdpi.com/2304-8158/11/1/73
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