Formulation of gluten-free pocket-type flat breads : optimization of methylcellulose, gum arabic, and egg albumen levels by response surface morphology
Year: 1994
Type: article
Source: Cereal Chemistry
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W71339511