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N Sadeghnia
N Sadeghnia
Rheology
Gluten-free bread
Food science
Chemistry
Chromatography
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EFFECT OF XANTHAN AND CMC ON RHEOLOGICAL PROPERTIES OF GLUTEN FREE BREAD DOUGH
2016
Food Science and Technology International
N Sadeghnia
M H Azizi
M Seyedain Ardebili
Mehrdad Mohammadi
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