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Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

Crossref DOI link: https://doi.org/10.1007/s13197-019-03730-9

Published Online: 2019-04-24

Published Print: 2019-06

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

Authors

Liu, Xingli

Mu, Taihua

Sun, Hongnan

Zhang, Miao

Chen, Jingwang

Fauconnier, Marie Laure
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Text and Data Mining valid from 2019-04-24
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Article History

Revised: 14 March 2019

Accepted: 18 March 2019

First Online: 24 April 2019