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Tags: alimentos para celiacos

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Characterization of melanoidins and color development in Dulce de Leche, a confectionary dairy product with high sucrose content:evaluation of pH effect, an essential manufacturing process parameter

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Towards Celiac-safe foods: Decreasing the affinity of transglutaminase 2 for gliadin by addition of ascorbyl palmitate and ZnCl2 as detoxifiers

Tags: Alimentos, alimentos para celiacos

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