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Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking
by
Waziiroh, Elok
,
Schoenlechner, Regine
,
Jaeger, Henry
,
Brusadelli, Gloria
,
Bender, Denisse
Published in
European food research & technology
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European Food Research & Technology
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European Food Research And Technology
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Additives
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Agriculture
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Analytical Chemistry
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Baking
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Bread
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Electrical Conductivity
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Electrical Resistance Heating
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Food Science
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