Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

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Bibliographic Details
Main Author:	Katira da Mota HUERTA
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Subjects:	Agrociencias chia HPMC gum Celiac disease
Online Access:	Acceder al recurso
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