Acorn Flour and Sourdough: an Innovative Combination to Improve Gluten Free Bread Characteristics

AuthID
 P-00W-CYB
6
Author(s)
Martins, RB
·
Garzon, R
·
Raymundo, A
·
Rosell, CM
Document Type
Article in Press
Year published
2022
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 248, Issue: 6, Pages: 1691-1702 (12)
Indexing
Wos®
Scopus®
Crossref®8
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85127569979
Wos: WOS:000780752000001
Source Identifiers
ISSN: 1438-2377
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