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The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour

Fernanda G. Santos, Camilly Fratelli, Denise G. Muniz, Vanessa Dias Capriles

2021International Journal of Gastronomy and Food Science18 citationsDOI

Topics & Concepts

Food scienceRice flourGlutenGluten freeWheat flourFlavorMathematicsChemistryRaw materialOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications
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