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Effects of different types of hydrocolloids on the quality ..:
Imamura, Mana
;
Ito, Seiko
;
Arai, Eiko
Food Science and Technology Research. 27 (2021) 3 - p. 389-395 , 2021
Link:
https://doi.org/10.3136/fstr.27.389
RT Journal T1 <Title>Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3136_fstr.27.389&Exemplar=1&LAN=DE A1 Imamura, Mana A1 Ito, Seiko A1 Arai, Eiko PB Japanese Society for Food Science and Technology YR 2021 SN 1344-6606 SN 1881-3984 JF Food Science and Technology Research VO 27 IS 3 SP 389 OP 395 LK http://dx.doi.org/https://doi.org/10.3136/fstr.27.389 DO https://doi.org/10.3136/fstr.27.389 SF ELIB - SuUB Bremen
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