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Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour
Breshears, Karen L., Crowe, Kristi M.Volume:
2
Language:
english
Journal:
Journal of Food Research
DOI:
10.5539/jfr.v2n4p1
Date:
June, 2013
File:
PDF, 287 KB
english, 2013