González Pérez, Ana, Department of Food Technology, Autonomus University of Tamaulipas. Street 16 and Chapala lake, Aztlán, 88740. Reynosa, Tamaulipas, Mexico, México
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Revista da Faculdade de Agronomia da Universidade de Zulia v. 35 n. 2 - Tecnologia de Alimentos
Effects of transglutaminase on the proximal and textural properties of gluten-free bread of sorghum and quinoa
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