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Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Crossref DOI link: https://doi.org/10.1007/s11947-018-2135-0

Published Online: 2018-06-21

Published Print: 2018-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sahagún, Marta

Gómez, Manuel
Funding

Funding for this research was provided by:

Ministerio de Economía y Competitividad (AGL2014-52928-C2)

Universidad de Valladolid
License Information

Text and Data Mining valid from 2018-06-21
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Article History

Received: 30 January 2018

Accepted: 15 June 2018

First Online: 21 June 2018