Papers: 10.1371/journal.pone.0229841

https://doi.org/10.1371/journal.pone.0229841

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread

Cited by: 4
Author(s): Dorota Gumul, Jarosław Korus, Magdalena Surma, Rafał Ziobro
Published: about 6 years ago

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