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Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti International Journal of Food Science & Technology 48

Article first published online: 27 DEC 2012 | DOI: 10.1111/ijfs.12049

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