Role of Different Polymers on the Development of Gluten-Free Baked Goods
Crossref DOI link: https://doi.org/10.1007/978-3-319-94625-2_25
Published Online: 2018-08-10
Published Print: 2018
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gómez, Manuel
Román, Laura
License valid from 2018-01-01
