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Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives
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Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
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Quality evaluation of gluten-free flat bread prepared by using rice and millet flour
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Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough
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Trends in blending vegetable fats and oils for cocoa butter alternative application: A review
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Effects of four kinds of improver on fermentation characteristics of gluten‐free rice dough
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Development of novel gluten-free bread based on fermented pseudo-cereals: effect on nutritional quality and textural properties
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Role of tailored sourdough fermentation in the flavor of wholegrain-oatbread
1个月前
已完结
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