Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality - Publication - Bridge of Knowledge

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Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

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Category:
Magazine publication
Type:
Magazine publication
Published in:
Food and Bioprocess Technology no. 6, edition 7, pages 1820 - 1827,
ISSN: 1935-5130
ISSN:
1935-5130
Publication year:
2013
DOI:
Digital Object Identifier (open in new tab) 10.1007/s11947-012-0839-0
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