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Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and pickering stabilization	341

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Article Vrepositorio.pdf	636

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Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and pickering stabilization	52

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Article Vrepositorio.pdf	69

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