Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology
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Title
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology
Authors
Keywords
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Journal
Foods
Volume 10, Issue 4, Pages 751
Publisher
MDPI AG
Online
2021-04-01
DOI
10.3390/foods10040751
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