Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

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Journal

Title: Food Hydrocolloids

Abbreviated Title: Food Hydrocolloids

Publisher: Elsevier BV

ISSN (Print): 0268005X

Publication date Created: August 2010

Publication date (Print): August 2010

Volume: 24

Issue: 6-7

Pages: 626-632

Article

DOI: 10.1016/j.foodhyd.2010.03.004

SO-VID: 03a8f7fc-8efb-4d55-8c2d-c7b426b51c41

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http://www.elsevier.com/tdm/userlicense/1.0/

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