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                                       Details for article 12 of 30 found articles
 
 
  Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads
 
 
Title: Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads
Author: Tsatsaragkou, K.
Yiannopoulos, S.
Kontogiorgi, A.
Poulli, E.
Krokida, M.
Mandala, I.
Appeared in: Food and bioprocess technology
Paging: Volume 7 (2013) nr. 3 pages 868-876
Year: 2013
Contents:
Publisher: Springer US, Boston
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 12 of 30 found articles
 
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