Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten‐Free Biscuit and Biscuit Dough

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4603|46|5|353-364

ISSN： 0022-4901

Source： JOURNAL OF TEXTURE STUDIES, Vol.46, Iss.5, 2015-10, pp. : 353-364

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