Yogurt and Curd Cheese as Alternative Ingredients to Improve the Gluten-Free Breadmaking

AuthID
 P-00X-JJE
3
Author(s)
Graca, C
·
Raymundo, A
·
Document Type
Article
Year published
2022
Published
in FRONTIERS IN NUTRITION, ISSN: 2296-861X
Volume: 9
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Publication Identifiers
Pubmed: 36407545
Wos: WOS:000886571500001
Source Identifiers
ISSN: 2296-861X
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