The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace
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Title
The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace
Authors
Keywords
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Journal
Food & Function
Volume 4, Issue 12, Pages 1856
Publisher
Royal Society of Chemistry (RSC)
Online
2013-10-31
DOI
10.1039/c3fo60294j
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