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Effect of Ingredients on the Quality of Gluten‐Free Sorghum..:
Palavecino, Pablo Martín
;
Bustos, Mariela Cecilia
;
Heinzmann Alabí, María Belén
...
Journal of Food Science. 82 (2017) 9 - p. 2085-2093 , 2017
Link:
https://doi.org/10.1111/1750-3841.13821
RT Journal T1
Effect of Ingredients on the Quality of Gluten‐Free Sorghum Pasta
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1750-3841.13821&Exemplar=1&LAN=DE A1 Palavecino, Pablo Martín A1 Bustos, Mariela Cecilia A1 Heinzmann Alabí, María Belén A1 Nicolazzi, Melani Solange A1 Penci, María Cecilia A1 Ribotta, Pablo Daniel PB Wiley YR 2017 SN 0022-1147 SN 1750-3841 JF Journal of Food Science VO 82 IS 9 SP 2085 OP 2093 LK http://dx.doi.org/https://doi.org/10.1111/1750-3841.13821 DO https://doi.org/10.1111/1750-3841.13821 SF ELIB - SuUB Bremen
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