Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

Published 2010 View Full Article

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Title
Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
Authors
Keywords
-
Journal
Food and Bioprocess Technology
Volume 5, Issue 3, Pages 888-896
Publisher
Springer Nature
Online
2010-05-21
DOI
10.1007/s11947-010-0381-x
References
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