Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
9 pages, 2 figures, 7 tables.-- Published online: 2 July 2008.-- The original publication is available at www.springerlink.com
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| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2010-10
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| Subjects: | Maize flours, Blanching, Rheology, Broa, Maize bread, Gluten-free bread, |
| Online Access: | http://hdl.handle.net/10261/26929 |
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