Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

Published 2008 View Full Article

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Title
Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 228, Issue 4, Pages 633-642
Publisher
Springer Nature
Online
2008-10-29
DOI
10.1007/s00217-008-0972-1

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