Changing flour functionality through physical treatments for the production of gluten-free baking goods
ISSN: 1095-9963, 0733-5210
Year of publication: 2016
Volume: 67
Pages: 68-74
Type: Article
ISSN: 1095-9963, 0733-5210
Year of publication: 2016
Volume: 67
Pages: 68-74
Type: Article