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Research of foam-like structure of gluten-free non-yeast dough with use of hydrocolloids and concentrates of animal proteins
Research of foam-like structure of gluten-free non-yeast dough with use of hydrocolloids and concentrates of animal proteins
2018
Ivan Haliasnyi
Tetiana Gavrish
Olga Shanina
Keywords:
Food science
Gluten
Yeast
Chemistry
Animal proteins
gluten free
Correction
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