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The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation
Karp, Sabina, Wyrwisz, JarosÅaw, Kurek, Marcin AndrzejJournal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-020-04395-5
Date:
April, 2020
File:
PDF, 940 KB
2020