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Food Research International 2016 / 11

Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

Scherf, Katharina Anne, Wieser, Herbert, Koehler, Peter
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.11.021
Date:
November, 2016
File:
PDF, 1.42 MB
english, 2016
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