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Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters
Maria Helena B. Nunes, Michelle M. Moore, Liam A. M. Ryan, Elke K. ArendtVolume:
228
Language:
english
Pages:
10
DOI:
10.1007/s00217-008-0972-1
Date:
February, 2009
File:
PDF, 549 KB
english, 2009