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Journal: Biol. Life Sci. Forum, 2021
Volume: 6
Number: 113
Article:
Improving Gluten-Free Bread Properties by Ohmic Baking: Role of Starch and Flour
Authors:
by
Elok Waziiroh, Denisse Bender, Anisa Saric, Henry Jaeger and Regine Schoenlechner
Link:
https://www.mdpi.com/2673-9976/6/1/113
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