Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

标题
Comparison of rheological, fermentative and baking properties of gluten-free dough formulations
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 227, Issue 5, Pages 1523-1536
出版商
Springer Nature
发表日期
2008-04-28
DOI
10.1007/s00217-008-0875-1

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