Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

标题
Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
作者
关键词
-
出版物
Food and Bioprocess Technology
Volume 3, Issue 5, Pages 707-715
出版商
Springer Nature
发表日期
2008-07-02
DOI
10.1007/s11947-008-0108-4

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