Textural Comparisons of Gluten‐Free and Wheat‐Based Doughs, Batters, and Breads
Year: 2004
Type: article
Source: Cereal Chemistry
Authors: Michelle M. Moore, Tilman J. Schober, Peter Dockery, Elke K. Arendt
Institution: University College Cork
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2081464804