The DOI matches its Crossref record; 38 of the 38 references it cites were found in a registry or an index.
Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours
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Cited by
Hager, A.-S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012) · European Food Research and Technology · doi:10.1007/s00217-012-1763-2 · Cited by 269
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Nutritional and Functional Properties of Gluten-Free Flours
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Metadata
- Authors
- Hager, A.-S., Wolter, A., Jacob, F., Zannini, E., & Arendt, E. K.
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 2012-09
- Volume
- 56
- Issue
- 2
- Pages
- 239-247
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W2079378079
- Cited by
- 300
- References
- 38
- FWCI
- 29.21
- Type
- journal article
- Language
- en
- Open access
- closed
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