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Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.
Foods. 2022 Mar 16;11(6):848. doi: 10.3390/foods11060848.
Foods. 2022.
PMID: 35327270
Free PMC article.
Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability.
Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
Aguiar EV, et al. Among authors: centeno acls.
Food Res Int. 2021 Dec;150(Pt A):110762. doi: 10.1016/j.foodres.2021.110762. Epub 2021 Oct 18.
Food Res Int. 2021.
PMID: 34865780
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