Sensory profile and quality of chemically leavened...

Sensory profile and quality of chemically leavened gluten-free sorghum bread containing different starches and hydrocolloids

Ari Akin, Pervin, Miller, Rebecca, Jaffe, Taylor, Koppel, Kadri, Ehmke, Laura
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.9673
Date:
March, 2019
File:
PDF, 362 KB
english, 2019
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