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Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels

Author:

Aji Sutrisno,Jenri Parlinggoman Hutasoit,Erni Sofia Murtini,Freini Dessi Effendi,Sangeeta Prakash

Publication:

Innovative Food Science & Emerging Technologies

Publisher:

Elsevier

Date:

March 2025

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