The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour - Concepedia

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The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour

15

Citations

18

References

2021

Year

Fernanda G. Santos, Camilly Fratelli, Denise G. Muniz, Vanessa Dias Capriles

International Journal of Gastronomy and Food Science

Food ChemistryDough Hydration LevelFood BiophysicsAgricultural EconomicsCase StudyGrain QualityFood QualityGluten-free Bread QualityHealth Sciences

References

	Year	Citations

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