The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour
| Autor: | Santos, Fernanda G., Fratelli, Camilly, Muniz, Denise G., Capriles, Vanessa D. |
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| Zdroj: | In International Journal of Gastronomy and Food Science December 2021 26 |
| Databáze: | ScienceDirect |
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