Work

Crust and crumb characteristics of gluten free breads

Year: 2002

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/s0260-8774(02)00244-3

Authors: E Gallagher, T.R Gormley, E.K Arendt

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, National University of Ireland

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1994220973

FWCI: 1.661

Cites: 18

Cited by: 412

Related to: 10