Case study of commercially available gluten-free bread products: Texture changes during storage and sensory analysis.
| Autor: | TÓTH, MARCELL, KASZAB, TIMEA, LAMBERT-MERETEI, ANIKÓ |
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| Zdroj: | Progress in Agricultural Engineering Sciences; 2022, Vol. 18 Issue 1, p1-13, 13p |
| Databáze: | Complementary Index |
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