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Improving the quality of gluten-free bread by a novel acidi..:
Sadeghian Motahar, Seyedeh Fatemeh
;
Ariaeenejad, Shohreh
;
Salami, Maryam
..
Food Chemistry. 352 (2021) - p. 129307 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.129307
RT Journal T1
Improving the quality of gluten-free bread by a novel acidic thermostable α-amylase from metagenomics data
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.129307&Exemplar=1&LAN=DE A1 Sadeghian Motahar, Seyedeh Fatemeh A1 Ariaeenejad, Shohreh A1 Salami, Maryam A1 Emam-Djomeh, Zahra A1 Sheykh Abdollahzadeh Mamaghani, Atefeh PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 352 SP 129307 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.129307 DO https://doi.org/10.1016/j.foodchem.2021.129307 SF ELIB - SuUB Bremen
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