Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

  1. Pico, J.
  2. Antolín, B.
  3. Román, L.
  4. Bernal, J.
  5. Gómez, M.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 2019

Alea: 245

Zenbakia: 8

Orrialdeak: 1755-1766

Mota: Artikulua

DOI: 10.1007/S00217-019-03279-Z GOOGLE SCHOLAR

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