Advances and ongoing challenges in the development of gluten-free baked goods / Y.L. Dar

By: Dar, Y.LCall Number: IF 89 (51) Material type: ArticleArticleSubject(s): GLUTEN-FREE FOODS -- IF In: Cereal Foods World 58 (6) 2013 : 298-303
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YI2014 M06

Wheat

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