Optimization of sorghum, rice, and amaranth flour levels in the development of gluten-free bakery products using response surface methodology
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2019
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| Reference Key |
nietomazzocco2019optimizationjournal
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|---|---|
| Authors | Nieto-Mazzocco, E. |
| Journal | journal of food processing and preservation |
| Year | 2019 |
| DOI | 10.1111/jfpp.14302 |
| URL | |
| Keywords | Keywords not found |
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