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About this Engineering article
Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment by Graça, Carla; Raymundo, Anabela; Sousa, Isabel is a Engineering article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Engineering.
- Author
- Graça, Carla; Raymundo, Anabela; Sousa, Isabel
- Publisher
- MDPI AG; Multidisciplinary Digital Publishing Institute (MDPI); Basel: MDPI AG, 2011- (ISSN 2076-3417)
- Published
- 2020
- Field
- Engineering (Physical Sciences)
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