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Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics	480

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Articulo galletas gluten hidrolizado. Repositorio.pdf	487

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Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics	115

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Articulo galletas gluten hidrolizado. Repositorio.pdf	40

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March 2025	5
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June 2025	8
July 2025	21
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August 2025

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September 2025

5
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