Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

标题
Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 110, Issue -, Pages 42-51
出版商
Elsevier BV
发表日期
2017-03-25
DOI
10.1016/j.foodres.2017.03.045

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