The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production

Publié en ligne: 29 juil. 2014

Pages: 1 - 11

DOI: https://doi.org/10.2478/plua-2014-0001

Mots clés

Gluten-free bread, color, rheology, soy flour, dough

© 2014 Latvia University of Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.