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Calvin Onyango, Christopher Mutungi, Günter Unbehend and Meinolf G. Lindhauer Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and α-amylase International Journal of Food Science & Technology 45

Article first published online: 26 MAY 2010 | DOI: 10.1111/j.1365-2621.2010.02265.x

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