Volume and texture improvement of gluten-free bread using quinoa white flour
Authors:
- Dana ElgetiDEDana Elgeti
- Sebastian D. NordlohneSNSebastian D. Nordlohne
- Maike FösteMFMaike Föste
- Marina BeslMBMarina Besl
- Martin H. LindenMLMartin H. Linden
- Volker HeinzVHVolker Heinz
- Mario JekleMJMario Jekle
- Thomas BeckerTBThomas Becker
- 1 January 2014
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 59 (1) , 41-47
Abstract
No abstract availableKeywords
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