The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
2015 ◽
Vol 240
(6)
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pp. 1135-1143
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2018 ◽
Vol 55
(12)
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pp. 4937-4944
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2013 ◽
Vol 116
(1)
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pp. 21-27
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2020 ◽
Vol 16
(97)
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pp. 171-181
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2017 ◽
Vol 176
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pp. 345-355
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2009 ◽
Vol 42
(8)
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pp. 963-975
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