𝔖 Bobbio Scriptorium
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Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten

✍ Scribed by Javier Parada; José M. Aguilera


Book ID
116726983
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
593 KB
Volume
44
Category
Article
ISSN
1096-1127

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