Selected Structural Characteristics of HPMC-Containing Gluten Free Bread: A Response Surface Methodology Study for Optimizing Quality

Published 2010 View Full Article

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Title
Selected Structural Characteristics of HPMC-Containing Gluten Free Bread: A Response Surface Methodology Study for Optimizing Quality
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 14, Issue 2, Pages 417-431
Publisher
Informa UK Limited
Online
2010-08-13
DOI
10.1080/10942910903221604
References
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