Effects of ultrasonication and high hydrostatic pressure on functional, thermal, structural, rheological, and pasting properties of gluten-free substitutes for enhanced breadmaking

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Funding Information
  • Portuguese Republic Government Ministry of Science Technology and Higher Education (\u00B0C644929456-00000040)
  • Fundação para a Ciência e a Tecnologia (UIDB/50016/2020)

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