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Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour — Κleopatra Tsatsaragkou (2012) | RDL Network
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Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour
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Ioanna Mandala
Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour
Article
2012
en
Authors
+3 more
ΚT
Κleopatra Tsatsaragkou
SY
Stelios Yiannopoulos
AK
A. Kontogiorgi
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