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1 research outputs found
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product
Author
A Bonet
A Romano
+52Â more
A Romano
A Romano
A Romano
AACC
AL Capriotti
Alessandra Aiello
Annachiara Bracciale
Annalisa Romano
AV Moroni
C Onyango
CG Rizzello
CT Young
D Elgeti
E Iglesias-Puig
E Monogioudi
G Li
GM Turkut
H Ando
H Stone
HM Hsieh
J Chlopika
J Ruales
JA Barbosa-RÃos
JA Gray
JLI Abugoch
K Lorenz
L Alvarez-Jubete
L Scarnato
M Aponte
M Haros
M Jekle
M Pellegrini
Maria Adalgisa Nicolai
ME Steffolani
MM Leonard
MM MartÃnez
MS Hemalatha
NMM Alencar
NS Deora
Paolo Masi
Pasquale Ferranti
R Stikic
S Navruz-Varli
S Renzetti
S Renzetti
S Renzetti
S Srichuwong
S Wang
V Nowak
VD Capriles
W Medina
WA Atwell
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
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