Alexandra Sly | IUFoST | Galoá Proceedings

Department of Food Science, University of Pretoria, South Africa

Alexandra Sly

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Effects of organic acids on the rheological properties of non gluten cereal proteins and their use in gluten-free dough formulations
Food and Nutrition

Alexandra Sly ¹ ; John R. N. Taylor

¹ Department of Food Science, University of Pretoria, South Africa

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43178

Co-authors (1)

John R. N. Taylor
3 publications