Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

✍ Scribed by Tsatsaragkou, K.; Yiannopoulos, S.; Kontogiorgi, A.; Poulli, E.; Krokida, M.; Mandala, I.

• Book ID: 119292481
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 725 KB
• Volume: 56
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2012.07.007