Physicochemical and Textural Quality Attributes of Gluten-Free Bread Formulated with Guar Gum

AuthID
 P-00P-WH2
5
Author(s)
Encina-Zelada, CR
·
Monteiro, F
·
Tipo de Documento
Article
Year published
2018
Publicado
in European Food Research and Technology, ISSN: 1438-2377
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ISSN: 1438-2377
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