LAP LAMBERT Academic Publishing

Functional and structural approaches in pasta development: The Role of Pulse Composition Hydrocolloids Shaping Gluten Free Dough Functionality

Name: Functional and structural approaches in pasta development: The Role of Pulse Composition Hydrocolloids Shaping Gluten Free Dough Functionality
Brand: LAP LAMBERT Academic Publishing
SKU: 9c4868f48d82eed942ed30df17a4ff05

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