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

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

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Pages: 52, Paperback, LAP Lambert Academic Publishing

Brand	LAP LAMBERT Academic Publishing
EAN	9786209353734

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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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