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- Title:
Impact of hydration characteristics of gluten-free raw materials on dough functionality
- Author(s):
- Docx, R., Jekle, M., Becker, T.
- Book / Congress title:
- European Young Cereal Scientists and Technologists Workshop (EYCSTW)
- Congress city:
- Thessaloniki
- Date of congress:
- 19.04.2017
- Year:
- 2017
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