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pro vyhledávání: '"Hany Aziz Fahmy"'
Publikováno v:
Egyptian Journal of Chemistry.
Preparation and evaluation of acceptable gluten-free Fino bread (pearl millet, rice and corn flours) were targeted. Rheological properties of six blends were determined by Mixolab and Alveograph. Sensory evaluation of bread samples was done by ten mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a777bfdea053ecf71ddb6263d976ed3e
https://doi.org/10.21608/ejchem.2020.28290.2597
https://doi.org/10.21608/ejchem.2020.28290.2597
