Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|83|1|188-197

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.83, Iss.1, 2018-01, pp. : 188-197

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