Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception
| Autor: | Puerta, P., Garzón, R., Rosell, C.M., Fiszman, S., Laguna, L., Tárrega, A. |
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| Zdroj: | In LWT April 2021 140 |
| Databáze: | ScienceDirect |
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