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                                       Details for article 18 of 54 found articles
 
 
  Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour
 
 
Title: Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour
Author: Moreira, R.
Chenlo, F.
Torres, M.D.
Appeared in: Lebensmittel-Wissenschaft und Technologie
Paging: Volume 50 (2013) nr. 1 pages 7 p.
Year: 2013
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 18 of 54 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands