Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
| Autor: | Vicente, Ainhoa, Villanueva, Marina, Caballero, Pedro A., Lazaridou, Athina, Biliaderis, Costas G., Ronda, Felicidad |
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| Zdroj: | In Food Hydrocolloids April 2024 149 |
| Databáze: | ScienceDirect |
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