Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties.
- Resource Type
- Article
- Source
- Applied Sciences (2076-3417); May2021, Vol. 11 Issue 10, p4605, 21p
- Subject
GLUTEN-free foods BREAD FRUIT VEGETABLES RICE flour DOUGH CORN flour - Language
- ISSN
- 20763417