Effect of partial substitution of gluten-free flour...

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Journal of Food Science and Technology 2017 / 4

Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles

Levent, Hacer
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2633-5
Date:
April, 2017
File:
PDF, 446 KB
english, 2017
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