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Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour

✍ Scribed by Collar, C.; Conte, P.; Fadda, C.; Piga, A.

Book ID: 127144317
Publisher: SAGE Publications
Year: 2014
Tongue: English
Weight: 511 KB
Volume: 21
Category: Article
ISSN: 1082-0132
DOI: 10.1177/1082013214552862

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