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Journal: FoodsVolume: 10Number: 3121
Article: The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
- Authors:
- Alina Culetu1,
- Denisa Eglantina Duta1 and
- Maria Papageorgiou2
- et al.
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