Rheological properties of gluten free bread formulations using chestnut and rice flour combinations
Second International Symposium on Gluten-free cereal products and beverages, Tampere, Finland, 8 - 11 June 2010, pp.105-106, (Full Text)
- Publication Type: Conference Paper / Full Text
- City: Tampere
- Country: Finland
- Page Numbers: pp.105-106
- Middle East Technical University Affiliated: Yes