Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling
Published 2017 View Full Article
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Title
Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling
Authors
Keywords
Carob flour, Particle size, Jet milling, Bread, Gluten-free, Digestibility
Journal
Food and Bioprocess Technology
Volume 10, Issue 5, Pages 831-841
Publisher
Springer Nature
Online
2017-01-17
DOI
10.1007/s11947-017-1863-x
References
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