Rheological and textural properties of gluten‐free doughs made from Andean grains
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چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: International Journal of Food Science & Technology
سال: 2020
ISSN: 0950-5423,1365-2621
DOI: 10.1111/ijfs.14662