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dc.creatorVodovotz, Yael
dc.date.accessioned2013-04-11T13:10:24Z
dc.date.available2013-04-11T13:10:24Z
dc.date.issued2013
dc.identifier.urihttp://hdl.handle.net/1811/54532
dc.descriptionAuthor institution (Vodovotz): Department of Food Science and Technology, The Ohio State Universityen_US
dc.language.isoen_USen_US
dc.publisherOhio Agricultural Research and Development Centeren_US
dc.relation.ispartofseriesSEEDS 65en_US
dc.titleDeveloping high-quality gluten-free bakery productsen_US
dc.typeOtheren_US
dc.subject.naltgluten-free foodsen_US
dc.subject.naltbaked goodsen_US


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