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Naslov: The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour
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International Journal of Gastronomy and Food Science [1878-450X] Santos, Fernanda l. 2021, letn. 26, str. 100434

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  Dostopnost: Dostop je mogoč iz prostorov Univerze na Primorskem.

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