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Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase
Alt nda , G., Certel, M., Erem, F., Ilknur Konak, U.Volume:
21
Langue:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013214525428
Date:
April, 2015
Fichier:
PDF, 203 KB
english, 2015