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1 research outputs found
Improvement of gluten-free taftoon bread properties during storage by the incorporation of potato powder (Satrina V.), guar gum, sodium caseinate and transglutaminase into the matrix
Author
A Guarda
A Lazaridou
+27 more
A Marti
A Pruska-Kedzior
AM Reißner
AR Yadav
B Patel
B Sahraiyan
D Elgeti
E Farshadfar
E Gallagher
F Zhu
IG Mandala
J Li
JA Gerrard
K Shalini
L Xingli
M Hadian
M Hayta
M Mousazadeh
M Salehifar
MM Moore
N Pouresmaiel
R Moreira
R Ziobro
S Al-Dalalia
S Phongthai
S Pourafshar
XL Liu
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
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