摘要 : The need for better quality gluten-free (GF) bread is constantly growing. This can be ascribed to the rising incidence of celiac disease or other gluten-associated allergies and the widespread incorrect public belief, that GF diet... 展开
作者 | Toth~ Marcell Kaszab~ Timea Meretei~ Aniko |
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作者单位 | |
期刊名称 | 《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 |
总页数 | 9 |
语种/中图分类号 | 英语 / R15 |
关键词 | Gluten-free bread Texture Commercial Quality Shelf life Sensory CELIAC-DISEASE FREE FLOURS PRODUCTS CASSAVA QUALITY SORGHUM STARCH BATTER DOUGHS GAP |
馆藏号 | N2007EPST0002587 |