Improving gluten-free bread quality by enrichment with acidic food additives

  1. Blanco, C.A.
  2. Ronda, F.
  3. Pérez, B.
  4. Pando, V.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 127

Zenbakia: 3

Orrialdeak: 1204-1209

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2011.01.127 GOOGLE SCHOLAR