Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality

Published 2016 View Full Article

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Title
Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality
Authors
Keywords
-
Journal
International Journal of Food Engineering
Volume 12, Issue 4, Pages -
Publisher
Walter de Gruyter GmbH
Online
2016-01-22
DOI
10.1515/ijfe-2015-0308

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