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Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

DOI

110

Citations

19

References

2015

Year

Sila Mary Rodrigues Ferreira, Ana Paula de Queiroz Mello, Mônica de Caldas Rosa dos Anjos, Cláudia Carneiro Hecke Krüger, Patrı́cia Moreira Azoubel, Márcia Aurelina de Oliveira Alves
Food Chemistry

References

YearCitations

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