Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte
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Regine Schoenlechner
Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna (BOKU), Muthgasse 18, 1190 Wien, Austria