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    Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread

    Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread by Dorota Gumul, Jarosław Korus, Magdalena Surma, Rafał Ziobro, Juergen Koenig

    Published 2020-01-01
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