Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour
Articolo
Data di Pubblicazione:
2015
Citazione:
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]
Tipologia CRIS:
1.1 Articolo in rivista
Elenco autori:
Collar, C; Conte, P; Fadda, Costantino; Piga, Antonio
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