Effect of hydrothermal treated corn flour addition on thequality of corn-field bean gluten-free pasta
Ahlem Dib, Mohammed Nasreddine Zidoune(University Frères Mentouri Constantine 1), Agnieszka Wójtowicz(University of Life Sciences in Lublin), Leila Benatallah(University Frères Mentouri Constantine 1), Abdallah Bouasla(University Frères Mentouri Constantine 1)
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