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Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review.
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- Food & Bioprocess Technology, 2023, v. 16, n. 7, p. 1429, doi. 10.1007/s11947-022-02975-1
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- Article
Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?
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- Quality Assurance & Safety of Crops & Foods, 2021, v. 13, n. 2, p. 46, doi. 10.15586/qas.v13i2.850
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- Article
Gluten-free bread: effect of soy and corn co-products on the quality parameters.
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- European Food Research & Technology, 2019, v. 245, n. 7, p. 1365, doi. 10.1007/s00217-019-03261-9
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- Article