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Journal: Molecules, 2021
Volume: 26
Number: 2197
Article:
Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
Authors:
by
Jarosław Korus, Rafał Ziobro, Teresa Witczak, Kamila Kapusniak (Jochym) and Lesław Juszczak
Link:
https://www.mdpi.com/1420-3049/26/8/2197
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