Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
Finna-arvio
Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
https://doi.org/10.2137/1239099041838003
(Kansalliskirjasto - Arto)
Tallennettuna:
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Sarja | Articles |
DOI | 10.2137/1239099041838003 |