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Journal description
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Details for article 89 of 109 found articles
| Title: |
Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours |
| Author: |
Monthe, Orissa Charlène Grosmaire, Lidwine Nguimbou, Richard Marcel Dahdouh, Layal Ricci, Julien Tran, Thierry Ndjouenkeu, Robert |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 101 (2019) nr. C pages 575-582 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 89 of 109 found articles
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