Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Top Cited Papers
- 30 April 2007
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 79 (3), 1033-1047
- https://doi.org/10.1016/j.jfoodeng.2006.03.032
Abstract
No abstract availableThis publication has 38 references indexed in Scilit:
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