Selection of the most suitable mixture of flours and...

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European Food Research and Technology 2019 / 5

Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

Pico, Joana, Antolín, Beatriz, Román, Laura, Bernal, José, Gómez, Manuel
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03279-z
Date:
May, 2019
File:
PDF, 1.39 MB
english, 2019
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