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      Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

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          Most cited references 28

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          Characterization of chia seed oils obtained by pressing and solvent extraction

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            Effects of sourdough and enzymes on staling of high-fibre wheat bread

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

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                Author and article information

                Journal
                LWT
                LWT
                Elsevier BV
                00236438
                April 2021
                April 2021
                : 141
                : 110916
                Article
                10.1016/j.lwt.2021.110916
                © 2021

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