Selection and incorporation of hydrocolloid for gluten-free leavened millet breads and optimization of the baking process thereof

Published 2019 View Full Article

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Title
Selection and incorporation of hydrocolloid for gluten-free leavened millet breads and optimization of the baking process thereof
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 108878
Publisher
Elsevier BV
Online
2019-11-25
DOI
10.1016/j.lwt.2019.108878

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