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

页码：379 / 382

页数：4

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