Work

Impact of ingredients on quality and sensory characteristics of gluten-free baked goods

Year: 2016

Type: report

Source: K-State Research Exchange (Kansas State University)

Author: Gustafson, Kara L.

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: W2607374812

Cites: 43

Cited by: 6

Related to: 10