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)
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