标题
Non-gluten proteins as structure forming agents in gluten free bread
作者
关键词
Gluten-free bread, Proteins, Texture, Staling
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 1, Pages 571-580
出版商
Springer Nature
发表日期
2015-09-25
DOI
10.1007/s13197-015-2043-5
参考文献
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