Quality attributes of breads from high‐quality cassava flour improved with wet gluten
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Title
Quality attributes of breads from high‐quality cassava flour improved with wet gluten
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 85, Issue 8, Pages 2310-2316
Publisher
Wiley
Online
2020-07-21
DOI
10.1111/1750-3841.15347
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Related references
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- (2009) Taofik A. Shittu et al. FOOD HYDROCOLLOIDS
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