Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality - Concepedia

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Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

188

Citations

48

References

2012

Year

Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, Gabriela Pérez

Journal of Food Engineering

Food ChemistrySeveral AdditivesDough PropertiesGrain QualityFood AdditiveGluten Free Breads

References

	Year	Citations

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