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Publications by Lesław Juszczak
The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
International Journal of Food Science
Food Science
