PREPARAHON AND EVALUATION OF SOY‐FORTIFIED GLUTEN‐FREE BREAD
- 1 January 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (1), 62-64
- https://doi.org/10.1111/j.1365-2621.1975.tb03736.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- NATURE OF TOXIC COMPONENT OF WHEAT GLUTEN IN CŒLIAC DISEASEThe Lancet, 1973
- A Gluten-Free Wheat Product Made with Cellulose GumJournal of the American Dietetic Association, 1967
- A Yeast-Leavened, Low-Protein Bread for Research DietsJournal of the American Dietetic Association, 1965
- Effect of Variations on Rice Flour CakeJournal of the American Dietetic Association, 1965