Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies
Crossref DOI link: https://doi.org/10.1007/s13197-017-2649-x
Published Online: 2017-05-10
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Román, Laura
González, Ana
Espina, Teresa
Gómez, Manuel http://orcid.org/0000-0003-2650-4082
Funding for this research was provided by:
Spanish Ministry of Economy and Competitiveness (AGL2014-52928-C2)
License valid from 2017-05-10