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
Tallennettuna:
Kieli |
englanti |
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Sarja | Articles |
DOI | 10.2137/1239099041838003 |
Standarditunnukset |
doi 10.2137/1239099041838003 |