Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase
- 31 July 2008
- journal article
- Published by Elsevier BV in Journal of Cereal Science
- Vol. 48 (1), 33-45
- https://doi.org/10.1016/j.jcs.2007.07.011
Abstract
No abstract availableKeywords
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