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Journal: Foods, 2021
Volume: 10
Number: 3121
Article:
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
Authors:
by
Alina Culetu, Denisa Eglantina Duta, Maria Papageorgiou and Theodoros Varzakas
Link:
https://www.mdpi.com/2304-8158/10/12/3121
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