Textural Comparisons of Gluten‐Free and Wheat‐Based Doughs, Batters, and Breads
- 2 September 2004
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 81 (5), 567-575
- https://doi.org/10.1094/cchem.2004.81.5.567
Abstract
No abstract availableKeywords
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