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Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

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Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

Tsatsaragkou, K; Yiannopoulos, S; Kontogiorgi, A; Poulli, E; Krokida, M; Mandala, I
URI: https://dspace.lib.ntua.gr/xmlui/handle/123456789/38075
Date: 2012

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