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Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough
Mariusz Witczak, Lesław Juszczak, Rafał Ziobro, Jarosław KorusVolume:
28
Year:
2012
Language:
english
Pages:
8
DOI:
10.1016/j.foodhyd.2012.01.009
File:
PDF, 437 KB
english, 2012