Functional and structural approaches in pasta development: The Role of Pulse Composition Hydrocolloids Shaping Gluten Free Dough Functionality

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Functional and structural approaches in pasta development: The Role of Pulse Composition Hydrocolloids Shaping Gluten Free Dough Functionality

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Functional and structural approaches in pasta development: The Role of Pulse Composition Hydrocolloids Shaping Gluten Free Dough Functionality

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Brand LAP LAMBERT Academic Publishing
EAN
  • 9786209353734

LAP LAMBERT Academic Publishing

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