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Volumn 48, Issue 1, 2008, Pages 224-231

Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of "empanadas" and pie-crusts

Author keywords

Gluten free dough; Hydrocolloids; Rheology; Texture

Indexed keywords

AVENA; HORDEUM; MANIHOT ESCULENTA; SECALE CEREALE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 42949095180     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.09.003     Document Type: Article
Times cited : (26)

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