Effect of Carob Flour Addition on the Rheological...

Food and Bioprocess Technology 2014 / 03 Vol. 7; Iss. 3

Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads

Tsatsaragkou, K., Yiannopoulos, S., Kontogiorgi, A., Poulli, E., Krokida, M., Mandala, I.
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Volume:
7
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-013-1104-x
Date:
March, 2014
File:
PDF, 330 KB
english, 2014
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