Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread
Crossref DOI link: https://doi.org/10.1007/s10068-015-0167-z
Published Online: 2015-08-31
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Aprodu, Iuliana
Banu, Iuliana
Text and Data Mining valid from 2015-08-01