✦ LIBER ✦
Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
✍ Scribed by Anna-Sophie Hager, Anika Wolter, Mariko Czerny, Jürgen Bez, Emanuele Zannini, Elke K. Arendt, Michael Czerny
- Book ID
- 113022760
- Publisher
- Springer
- Year
- 2012
- Tongue
- English
- Weight
- 928 KB
- Volume
- 235
- Category
- Article
- ISSN
- 0044-3026
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