AGRIS - International System for Agricultural Science and Technology

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality

2009

Nunes, Maria Helena B. | Ryan, L. A. M. | Arendt, Elke K.


Bibliographic information
European food research & technology
Volume 229 Issue 1 Pagination 31 - 41 ISSN 1438-2377
Publisher
Boston : Springer US
Other Subjects
Breads; Whey protein isolate
Language
English
Note
Includes references
Type
Text; Journal Article

2024-02-28
MODS
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