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About this Agricultural and Biological Sciences article
Advanced properties of gluten-free cookies, cakes, and crackers: A review by Jingwen Xu; Yiqin Zhang; Weiqun Wang; Yonghui Li is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Jingwen Xu; Yiqin Zhang; Weiqun Wang; Yonghui Li
- Publisher
- Elsevier BV
- Published
- 2020
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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