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Texture Development in Gluten-Free Breads: Effect of Different Enzymes and Extruded Flour

Texture Development in Gluten-Free Breads: Effect of Different Enzymes and Extruded Flour

Journal of Texture Studies 44(6): 480-489

ISSN/ISBN: 0022-4901

DOI: 10.1111/jtxs.12037

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(PDF emailed within 0-6 h: $19.90)

Accession: 064398632

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