Colloidal protein particles can be used to develop a gluten-free bread / L.E. van Riemsdijk and A.J. van der Goot
Call Number: IF 137 (68) Material type:
ArticleSubject(s): GLUTEN-FREE FOODS -- IFOnline resources: Click here to access online
In:
Cereal Foods World 56 (5) 2011 : 201-204
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YI2012 M02
Gluten-free bread; Wheat; Protein
ขนมปังที่ปราศจากกลูเตน; ข้าวสาลี; โปรตีน
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