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Texture development in gluten-free breads: Effect of different enzymes and 1
extruded flour 2
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Mario M. Martínez, Pablo Marcos, Manuel Gómez* 4
Food Technology Area, E.T.S. Ingenierías Agrarias. Valladolid University, Ed. La Yutera, Avd. 5
Madrid 44, 34004 Palencia, Spain. 6
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Corresponding author e-mail: pallares@iaf.uva.es 9
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