Assessment of brea gum as an additive in the development of a gluten-free bread
Crossref DOI link: https://doi.org/10.1007/s11694-020-00414-3
Published Online: 2020-02-14
Published Print: 2020-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Clapassón, Priscila
Merino, Noelia B.
Campderrós, Mercedes E.
Pirán Arce, Maria F.
Rinaldoni, Ana N. http://orcid.org/0000-0001-8792-1838
Text and Data Mining valid from 2020-02-14
Version of Record valid from 2020-02-14
Article History
Received: 22 October 2019
Accepted: 10 February 2020
First Online: 14 February 2020