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Blends of maltodextrin and other polysaccharides as binders of aqueous α-alumina suspensions for ceramic processing
ArticleAbstract: The aim of the study was to find and investigate some blends of polysaccharides, that could be usedPalabras claves:Alumina supensions, binders, maltodextrin, polysaccharidesAutores:Li C.P., Schilling C.H., Sikora M., Tomasik P., V. J. GarcíaFuentes:scopusStarch digestibility index and antioxidative properties of partially baked wheat - Flour bakery with an addition of dietary fibre
ArticleAbstract: The aim of this study was to evaluate the impact of bake-off technology with the freezing process ofPalabras claves:antioxidant, Fibre, freezing, Starch digestibility, WheatAutores:Borczak B., Cristina M. Rosell, Kapusta-Duch J., Sikora E., Sikora M.Fuentes:scopus