Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread
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| Description | scientific article published on 01 June 2018 |
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author: Vasco Cadavez Fernando Monteiro Úrsula Gonzales Barrón José António Couto Teixeira Christian René Encina Zelada |
| Publication date | June 1, 2018 |
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