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Journal: Foods, 2017
Volume: 6
Number: 3
Article:
Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers
Authors:
by
María Dolores Alvarez, Francisco Javier Cuesta, Beatriz Herranz and Wenceslao Canet
Link:
https://www.mdpi.com/2304-8158/6/1/3
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