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The effects of emulsifiers on quality and staling characteristics of gluten-free bread containing fermented buckwheat,quinoa, and amaranth |
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| Authors: | Saliha Ye?il Hacer Levent |
| Affiliation: | 1. Faculty of Engineering, Department of Food Engineering, Karamano?lu Mehmetbey University, Karaman, Turkey;2. Faculty of Health Sciences, Department of Nutrition and Dietetics, Karamano?lu Mehmetbey University, Karaman, Turkey |
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