Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread
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Title
Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread
Authors
Keywords
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Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 247, Issue 6, Pages 1477-1488
Publisher
Springer Science and Business Media LLC
Online
2021-04-06
DOI
10.1007/s00217-021-03725-x
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