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Towards the development of wheat extruded snacks with reduced gluten toxicity
Towards the development of wheat extruded snacks with reduced gluten toxicity
2020
A. Yu. Sharikov
E. M. Serba
E. N. Sokolova
Yu. A. Borsheva
L.V. Rimareva
Keywords:
Chemistry
Toxicity
Gluten
Food science
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