Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality

1. Ronda, F.
2. Pérez-Quirce, S.
3. Villanueva, M.

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DOI: 10.1016/B978-0-08-100431-9.00012-7 GOOGLE SCHOLAR lock_openUVADOC editor

Data source: Scopus