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Comparison of rheological, fermentative and baking properties of gluten-free dough formulations
Anna Pruska-Kędzior, Zenon Kędzior, Mateusz Gorący, Katarzyna Pietrowska, Anna Przybylska, Karolina SpychalskaVolume:
227
Language:
english
Pages:
14
DOI:
10.1007/s00217-008-0875-1
Date:
September, 2008
File:
PDF, 660 KB
english, 2008