Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

Published 2017 View Full Article

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Title
Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products
Authors
Keywords
-
Journal
Annual Review of Food Science and Technology
Volume 8, Issue 1, Pages 75-96
Publisher
Annual Reviews
Online
2017-01-10
DOI
10.1146/annurev-food-030216-030045

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