Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

标题
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 230, Issue 3, Pages 437-445
出版商
Springer Nature
发表日期
2009-11-24
DOI
10.1007/s00217-009-1184-z

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