Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

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  • CIINCA [7]
    Centro de Investigacion e Innovación en Productos Derivados de Cultivos Andinos
info:eu-repo/semantics/openAccess Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess

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