Sensory evaluation of some sweet gluten-free bakery products based on rice and buckwheat flour

Autor:	Negrea Monica, Trasca Teodor Ioan, Radoi Bogdan Petru, Iovan Minodora Loredana, Stoin Daniela
Rok vydání:	2015
Předmět:	Chemistry Bioengineering Gluten free Sensory system General Medicine Food science Applied Microbiology and Biotechnology Biotechnology
Zdroj:	Journal of Biotechnology. 208:S82
ISSN:	0168-1656
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::60a059491516688a6a722ca1a9275887 https://doi.org/10.1016/j.jbiotec.2015.06.254 Zobrazit plný text záznamu Full Text from ScienceDirect