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- Title:
Surface active components and fractionated pseudocereals as means to improve the foam stability of gluten-free bread
- Author(s):
- Elgeti, D., Föste, M., Jekle, M., Becker, T.
- Book / Congress title:
- 3rd International Symposium on Gluten-Free Cereal Products and Beverages
- Congress city:
- Vienna
- Date of congress:
- 2013-06-12/14.
- Year:
- 2013
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