Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design
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Title
Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design
Authors
Keywords
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Journal
Heliyon
Volume 8, Issue 12, Pages e12164
Publisher
Elsevier BV
Online
2022-12-16
DOI
10.1016/j.heliyon.2022.e12164
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