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Erratum to: Food and Bioprocess Technology 6(3): 746–753
DOI 10.1007/s11947-011-0712-6
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The online version of the original article can be found at http://dx.doi.org/10.1007/s11947-011-0712-6.
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Demirkesen, I., Sumnu, G., Sahin, S. et al. Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens. Food Bioprocess Technol 7, 619 (2014). https://doi.org/10.1007/s11947-013-1114-8
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DOI: https://doi.org/10.1007/s11947-013-1114-8