Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
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DOI: 10.31883/pjfns/135800
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… read more here.
Keywords: development new; new gluten; field bean; gluten free ... See more keywords