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Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
Marjatta Salmenkallio-Marttila*, Katariina Roininen, Karin Autio, Liisa Lähteenmäki
*Corresponding author for this work
Research output: Contribution to journal › Article › Scientific › peer-review
45
Citations
(Scopus)