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      Quality characteristics of gluten free cookies prepared from different flour combinations

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      Journal of Food Science and Technology
      Springer Nature

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          Celiac sprue.

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            Pasting properties of starch and protein in selected cereals and quality of their food products

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              Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour

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                Author and article information

                Journal
                Journal of Food Science and Technology
                J Food Sci Technol
                Springer Nature
                0022-1155
                0975-8402
                April 2014
                October 11 2011
                April 2014
                : 51
                : 4
                : 785-789
                Article
                10.1007/s13197-011-0547-1
                24741176
                02f5d21c-0325-48c4-89ce-01b223d35af1
                © 2014
                History

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