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Journal description
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Details for article 12 of 30 found articles
| Title: |
Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads |
| Author: |
Tsatsaragkou, K. Yiannopoulos, S. Kontogiorgi, A. Poulli, E. Krokida, M. Mandala, I. |
| Appeared in: |
Food and bioprocess technology |
| Paging: | Volume 7 (2013) nr. 3 pages 868-876 |
| Year: |
2013 |
| Contents: | |
| Publisher: |
Springer US, Boston |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 12 of 30 found articles
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