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    Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour

    The partial substitution of wheat flour (WF) by apricot kernel flour (AKF) in the range of 4–24 % was made. Physicochemical, hydration and pasting properties of WF–AKF blends were studied. The effect of AKF ad...

    Nahla Dhen, Ines Ben Rejeb, Mario M. Martínez… in European Food Research and Technology (2017)