Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

  1. Pico, J.
  2. Antolín, B.
  3. Román, L.
  4. Bernal, J.
  5. Gómez, M.
Journal:
European Food Research and Technology

ISSN: 1438-2385 1438-2377

Year of publication: 2019

Volume: 245

Issue: 8

Pages: 1755-1766

Type: Article

DOI: 10.1007/S00217-019-03279-Z GOOGLE SCHOLAR