Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
- 25 November 2009
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 230 (3), 437-445
- https://doi.org/10.1007/s00217-009-1184-z
Abstract
No abstract availableKeywords
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