1. bookVolume 4 (2021): Issue 2 (March 2021)
Journal Details
License
Format
Journal
eISSN
2616-1923
First Published
30 Apr 2019
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2 times per year
Languages
English
Open Access

Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

Published Online: 31 Mar 2022
Volume & Issue: Volume 4 (2021) - Issue 2 (March 2021)
Page range: 36 - 41
Journal Details
License
Format
Journal
eISSN
2616-1923
First Published
30 Apr 2019
Publication timeframe
2 times per year
Languages
English

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