Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality
| Autor: | Sciarini, L.S., Ribotta, P.D., León, A.E., Pérez, G.T. |
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| Zdroj: | In Journal of Food Engineering August 2012 111(4):590-597 |
| Databáze: | ScienceDirect |
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