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

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1111/jtxs.12037

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