Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven
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Title
Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven
Authors
Keywords
Celiac disease, Flaxseed, Gum, Gluten-free frozen dough, Gluten-free bread, Infrared-microwave combination baking
Journal
Food and Bioprocess Technology
Volume 8, Issue 12, Pages 2500-2506
Publisher
Springer Nature
Online
2015-10-06
DOI
10.1007/s11947-015-1615-8
References
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