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Influence of final baking technologies in partially baked frozen gluten-free bread quality.
J Food Sci. 2015 Mar;80(3):E619-26. doi: 10.1111/1750-3841.12784. Epub 2015 Feb 5.
J Food Sci. 2015.
PMID: 25656390
Effect of tiger nut-derived products in gluten-free batter and bread.
Aguilar N, Albanell E, Miñarro B, Guamis B, Capellas M.
Aguilar N, et al. Among authors: minarro b.
Food Sci Technol Int. 2015 Jul;21(5):323-31. doi: 10.1177/1082013214535615. Epub 2014 May 22.
Food Sci Technol Int. 2015.
PMID: 24854294
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