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    The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut

    The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut by Arezo Fazeli, Mostafa Mazaheri Tehrani, Mahdi Karimi, Alireza Sadeghian, Arash Koocheki

    Published 2019-04-01
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