Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase
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| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 21(2015), 3 vom: 10. Apr., Seite 213-20 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2015
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't Buckwheat corn gluten-free cookie rice transglutaminase Food Additives Glutens 8002-80-0 plus... |
| Accès en ligne |
Volltext |