Influence of different flours and starches on gluten-free bread aroma
Crossref DOI link: https://doi.org/10.1007/s13197-017-2562-3
Published Online: 2017-03-27
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pico, Joana
Bernal, José Luis
Gómez, Manuel
License valid from 2017-03-27
