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1 Ergebnisse
1
Physicochemical, Rheological, and Sensory Properties of Glu..:
Mohammadi, Mehrdad
;
Khorshidian, Nasim
;
Yousefi, Mojtaba
..
Journal of Food Quality. 2022 (2022) - p. 1-10 , 2022
Link:
https://doi.org/10.1155/2022/5159084
RT Journal T1
Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch
UL https://suche.suub.uni-bremen.de/peid=cr-10.1155_2022_5159084&Exemplar=1&LAN=DE A1 Mohammadi, Mehrdad A1 Khorshidian, Nasim A1 Yousefi, Mojtaba A1 Khaneghah, Amin Mousavi A1 He, Shudong PB Hindawi Limited YR 2022 SN 1745-4557 SN 0146-9428 JF Journal of Food Quality VO 2022 SP 1 OP 10 LK http://dx.doi.org/https://doi.org/10.1155/2022/5159084 DO https://doi.org/10.1155/2022/5159084 SF ELIB - SuUB Bremen
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