Formulation Differences between Standard Baked Products and Gluten-Free Baked Products
| Autor: | Showell, B., Pehrsson, P. |
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| Zdroj: | In Journal of the Academy of Nutrition and Dietetics September 2015 115(9) Supplement:A41-A41 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect