Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Abstrakt

Autorzy

Hayat Bourekoua
Hayat Bourekoua
Leila Benatallah
Leila Benatallah
Mohammed Nasereddine Zidoune
Mohammed Nasereddine Zidoune
artykuł
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Angielski
2018
244
2
345-354
inne
CC BY 4.0 Uznanie autorstwa 4.0
ostateczna wersja opublikowana
w momencie opublikowania
2017-08-01
30
2,056
18
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