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

Pubblicato online: 29 lug 2014

Pagine: 1 - 11

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

Parole chiave

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.