Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

Author: Pruska-Kędzior Anna   Kędzior Zenon   Gorący Mateusz   Pietrowska Katarzyna   Przybylska Anna   Spychalska Karolina  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.227, Iss.5, 2008-09, pp. : 1523-1536

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