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Optimum formulation determination and carbon footprint analysis of a novel gluten-free pasta recipe using buckwheat,teff, and chickpea flours |
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| Authors: | Mine Güngörmüşler İrem Başınhan Fehmi Görkem Üçtuğ |
| Affiliation: | Department of Food Engineering, Izmir University of Economics, Izmir, Turkey |
| Abstract: | |
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