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

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

ISSN: 0308-8146

Année de publication: 2011

Volumen: 127

Número: 3

Pages: 1204-1209

Type: Article

DOI: 10.1016/J.FOODCHEM.2011.01.127 GOOGLE SCHOLAR

Objectifs de Développement Durable