Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality
- Ronda, F.
- Pérez-Quirce, S.
- Villanueva, M.
Liburua:
Advances in Food Rheology and Its Applications
ISBN: 9780081004319
Argitalpen urtea: 2017
Orrialdeak: 297-334
Mota: Liburuko kapitulua
