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Agriculture, Food Science, Cereal Science +13

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Folate, Iron, and Dietary Fiber Contents of the Gluten-free Diet

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The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

M. Mariotti, M. Lucisano, Maria Ambrogina Pagani et al. · Food Research International · 2009 · 228 citations

Agriculture, Food Science, Cereal Science +16