Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

Published 2013 View Full Article

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Title
Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 32, Issue 2, Pages 213-220
Publisher
Elsevier BV
Online
2013-01-24
DOI
10.1016/j.foodhyd.2013.01.006

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