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About this Agricultural and Biological Sciences article
Characteristics of Gluten-free Bread: Quality Improvement by the Addition of Starches/hydrocolloids and Their Combinations Using a Definitive Screening Design by Bourekoua, Hayat; Różyło, Renata; Benatallah, Leila; Wójtowicz, Agnieszka; Łysiak, Grzegorz; Zidoune, Mohammed Nasreddine; Sujak, Agnieszka 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
- Bourekoua, Hayat; Różyło, Renata; Benatallah, Leila; Wójtowicz, Agnieszka; Łysiak, Grzegorz; Zidoune, Mohammed Nasreddine; Sujak, Agnieszka
- Publisher
- Springer; Springer-Verlag; Springer Verlag; Springer Science and Business Media LLC (ISSN 0044-3026)
- Published
- 2017
- Field
- Agricultural and Biological Sciences (Life Sciences)