Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour

Academic Article
Publication Date:
2015
Short description:
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour / Collar, C; Conte, P; Fadda, Costantino; Piga, Antonio. - In: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. - ISSN 1082-0132. - 21:7(2015), pp. 523-536. [10.1177/1082013214552862]
Iris type:
1.1 Articolo in rivista
List of contributors:
Authors of the University:
Handle:
https://iris.uniss.it/handle/11388/47624
Full Text:
Published in:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Journal