Work

Developing high-quality gluten-free bakery products

Year: 2013

Type: other

Abstract: Author institution (Vodovotz): Department of Food Science and Technology, The Ohio State University

Source: The Knowledge Bank (The Ohio State University)

Author: Yael Vodovotz

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funders: Ohio State University, Ohio Agricultural Research and Development Center, Ohio State University

OpenAlex ID: W107273694

Cites:

Cited by: 1

Related to: 10