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Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie
Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie
2020
Alina Culeţu
Anicuţa Stoica-Guzun
Denisa Eglantina Duta
Keywords:
gluten free
Chemistry
Rheology
Chromatography
Correction
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