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Foods | Free Full-Text | Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums
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January 2012 - Section 1 by The WC Press - Issuu
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Frontiers | Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles
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