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Formulations and quality characterization of gluten-free Egyptian balady flat bread

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Bread formulations, A4-X3, A4-XG2, A5-X3 and A5-XG3, had lower hardness and remained softer up to 72 h of storage period compared to other treatments. It could be concluded that the formulations A4 (rice flour:corn starch:potato starch, 40%:20%:40%) followed by A5. |

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