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Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics	577

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Articulo galletas gluten hidrolizado. Repositorio.pdf	544

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Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics	110

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Articulo galletas gluten hidrolizado. Repositorio.pdf	62

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September 2025	23
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December 2025	13
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