Modelling the effects of orange pomace using response surface design for gluten-free bread baking

✍ Scribed by O’Shea, N.; Rößle, C.; Arendt, E.; Gallagher, E.

• Book ID: 124125170
• Publisher: Elsevier Science
• Year: 2015
• Tongue: English
• Weight: 797 KB
• Volume: 166
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.05.157