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RiuNet: Institutional repository of the Polithecnic University of Valencia

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Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity 117

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Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity 9 10 7 3 2 4 3

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yogurts with an increased.pdf 1

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