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Herranz, B., Canet, W., Jiménez, M., Fuentes, R. and Alvarez, M.D. (2016) Characterization of Chickpea Flour-Based Gluten-Free Batters and Muffins with Added Biopolymers: Rheological, Physical and Sensory Properties. International Journal of Food Science & Technology, 51, 1087-1098.
https://doi.org/10.1111/ijfs.13092

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