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Year | Number of Results |
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2018 | 1 |
2021 | 1 |
2023 | 1 |
2024 | 0 |
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Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths.
Foods. 2023 Oct 20;12(20):3843. doi: 10.3390/foods12203843.
Foods. 2023.
PMID: 37893736
Free PMC article.
Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour.
Moon Y, Kweon M.
Moon Y, et al.
Food Sci Biotechnol. 2021 Jul 6;30(7):921-930. doi: 10.1007/s10068-021-00936-6. eCollection 2021 Jul.
Food Sci Biotechnol. 2021.
PMID: 34395023
Free PMC article.
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Exploring the applicability of tamarind gum for making gluten-free rice bread.
Jang KJ, Hong YE, Moon Y, Jeon S, Angalet S, Kweon M.
Jang KJ, et al. Among authors: moon y.
Food Sci Biotechnol. 2018 Jun 25;27(6):1639-1648. doi: 10.1007/s10068-018-0416-z. eCollection 2018 Dec.
Food Sci Biotechnol. 2018.
PMID: 30483427
Free PMC article.
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