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Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

Ahlem Dib, Agnieszka Wójtowicz, Leila Benatallah, Abdallah Bouasla and Mohammed Nasreddine Zidoune

BIO Web Conf., 10 (2018) 02003

DOI: https://doi.org/10.1051/bioconf/20181002003

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