Formulation of gluten free bread using response surface methodology

被引：0
作者：
McCarthy, DF [1 ]
Gallagher, E [1 ]
Gormley, TR [1 ]
Schober, TJ [1 ]
Arendt, EK [1 ]
机构：
[1] TEAGASC, Natl Food Ctr, Dublin 15, Ireland
来源：
GLUTEN PROTEINS | 2004年 / 295期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：379 / 382
页数：4
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