CHARACTERISTICS OF CEREALS, PSEUDOCEREALS AND LEGUMES FOR THEIR COELIAC ACTIVE POLYPEPTIDES

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ژورنال

عنوان ژورنال: Journal of Microbiology, Biotechnology and Food Sciences

سال: 2019

ISSN: 1338-5178

DOI: 10.15414/jmbfs.2019.9.special.390-395