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Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation

Crossref DOI link: https://doi.org/10.1007/s13197-014-1432-5

Published Online: 2014-06-14

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

Authors

Sarabhai, Swati

Indrani, D.

Vijaykrishnaraj, M.

Milind,

Arun Kumar, V.

Prabhasankar, P.
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Text and Data Mining valid from 2014-06-14