Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread
Crossref DOI link: https://doi.org/10.1007/s10068-015-0118-8
Published Online: 2015-06-30
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Misook
Yun, Yeonkyung
Jeong, Yoonhwa
Text and Data Mining valid from 2015-06-01
