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                                       Details for article 23 of 26 found articles
 
 
  The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour
 
 
Title: The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour
Author: Santos, Fernanda G.
Fratelli, Camilly
Muniz, Denise G.
Capriles, Vanessa D.
Appeared in: International journal of gastronomy and food science
Paging: Volume 26 () nr. C pages p.
Year: 2021
Contents:
Publisher: Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 23 of 26 found articles
 
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