Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

✍ Scribed by Calvin Onyango; Christopher Mutungi; Günter Unbehend; Meinolf G. Lindhauer

• Book ID: 116726839
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 150 KB
• Volume: 44
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2010.09.006