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- Titel:
Surface active components and fractionated pseudocereals as means to improve the foam stability of gluten-free bread
- Dokumenttyp:
- Konferenzbeitrag
- Autor(en):
- Elgeti, D., Föste, M., Jekle, M., Becker, T.
- Kongress- / Buchtitel:
- 3rd International Symposium on Gluten-Free Cereal Products and Beverages, AT-Wien
- Datum der Konferenz:
- 12.-14.06.2013
- Jahr:
- 2013
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