Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

AuthID
 P-003-2CQ
5
Author(s)
Trigo, MJ
·
Santos, C
·
Collar, C
·
Rosell, CM
Tipo de Documento
Article
Year published
2010
Publicado
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 3, Número: 5, Páginas: 707-715 (9)
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Publication Identifiers
SCOPUS: 2-s2.0-77955225336
Wos: WOS:000280596600009
Source Identifiers
ISSN: 1935-5130
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