Volume and texture improvement of gluten-free bread using quinoa white flour - Concepedia

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Volume and texture improvement of gluten-free bread using quinoa white flour

133

Citations

19

References

2013

Year

Dana Elgeti, Sebastian D. Nordlohne, Maike Föste, Marina Besl, Martin H. Linden, Volker Heinz, Mario Jekle, Thomas Becker

Journal of Cereal Science

Grain QualityGluten-free BreadTexture ImprovementQuinoa White Flour

References

	Year	Citations

Page 1