Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

标题
Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 35, Issue -, Pages 150-158
出版商
Elsevier BV
发表日期
2013-06-05
DOI
10.1016/j.foodhyd.2013.05.007

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