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Journal of cereal science, v.67, 2016년, pp.83 - 91
Capriles, V.D. , dos Santos, F.G. , Areas, J.A.G.
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This review focuses on the contemporary approaches that are used to increase nutrient and bioactive compound contents of gluten-free bread (GFB), and highlights the use of nutrient-dense alternative raw materials, nutritional and functional ingredients, and their combinations. Few studies address mi...
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