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Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Crossref DOI link: https://doi.org/10.1007/s00217-017-2960-9

Published Online: 2017-08-01

Published Print: 2018-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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