Improvement of gluten-free bread properties by the...

Food Chemistry 2015 / 03 Vol. 170

Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

Rodriguez Furlán, Laura T., Pérez Padilla, Antonio, Campderrós, Mercedes E.
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Volume:
170
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.08.033
Date:
March, 2015
File:
PDF, 1.50 MB
english, 2015
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