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  1. 1
    Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
    Subjects: “...Texture profile...”
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  2. 2
    Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc
    Subjects: “...Texture profile analysis...”
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