Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Iuliana Aprodu, Iuliana Banu
  • Food Science and Biotechnology, August 2015, Springer Science + Business Media
  • DOI: 10.1007/s10068-015-0167-z
The author haven't finished explaining this publicationThe author haven't finished explaining this publication

The following have contributed to this page: Iuliana Aprodu