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Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme.
Int J Biol Macromol. 2022 Mar 1;200:61-76. doi: 10.1016/j.ijbiomac.2021.12.091. Epub 2021 Dec 30.
Int J Biol Macromol. 2022.
PMID: 34973985
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