Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten‐Free Products

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|81|9|H2263-H2272

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.81, Iss.9, 2016-09, pp. : H2263-H2272

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