Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
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| Description | scientific article published on 5 May 2021 |
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author: Agnieszka Nawrocka Agnieszka Wójtowicz Agnieszka Sujak |
| Publication date | May 5, 2021 |
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