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A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis. (2020)

First Author: Ren Y

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1039/d0fo00115e

PubMed Identifier: 32459258

Publication URI: http://europepmc.org/abstract/MED/32459258

Type: Journal Article/Review

Volume: 11

Parent Publication: Food & function

Issue: 6

ISSN: 2042-6496