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© Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences © 2021 Author(s). This is an open access article licensed under the Creative Commons… Click to show full abstract
© Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences © 2021 Author(s). This is an open access article licensed under the Creative Commons Attribution-NonCommercial-NoDerivs License (http://creativecommons.org/licenses/by-nc-nd/4.0/). Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
Keywords:
development new;
new gluten;
field bean;
gluten free;
free maize;
maize field
Journal Title: Polish Journal of Food and Nutrition Sciences
Year Published: 2021
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Journal Title: Polish Journal of Food and Nutrition Sciences
Year Published: 2021
Link to full text (if available)
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recommendations!