Texture Development in Gluten-Free Breads: Effect of Different Enzymes and Extruded Flour

Mario M. Martínez, Pablo Marcos, Manuel Gómez
  • Journal of Texture Studies, August 2013, Wiley
  • DOI: 10.1111/jtxs.12037

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The following have contributed to this page: Mario Martínez and Dr Manuel Gomez