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Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters

Published Online: 2021-02-02

Published Print: 2021-06

Authors

Moradi, Mahdis

Bolandi, Marzieh

Arabameri, Majid https://orcid.org/0000-0003-0422-037X
Karimi, Mahdi

Baghaei, Homa

Nahidi, Fariborz

Eslami Kanafi, Mohadeseh
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Text and Data Mining valid from 2021-02-02

Version of Record valid from 2021-02-02
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Article History

Received: 21 September 2020

Accepted: 15 January 2021

First Online: 2 February 2021

Document is current