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Khetan Shevkani and Narpinder Singh Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins International Journal of Food Science & Technology 49

Version of Record online: 19 MAR 2014 | DOI: 10.1111/ijfs.12537

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Gluten-free corn starch muffins: influence of different proteins (WG stands for wheat gluten, while KBI, FPI and API represent protein isolates from kidney bean, field pea and amaranth, respectively).

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