AGRIS - International System for Agricultural Science and Technology

Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality

2015

Üçok, G. | Hayta, M.


Bibliographic information
Quality assurance and safety of crops & foods
Volume 7 Issue 5 Pagination 643 - 649 ISSN 1757-837X
Publisher
Multidisciplinary Digital Publishing Institute
Other Subjects
Gluten-free; Texture profile analysis; Celiac disease; Breadmaking quality; Dynamic rheology; Shelf life
Language
English
Type
Text; Journal Article

2024-02-28
MODS
Data Provider
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