Development of new gluten-free bread - effects of protein content, plasticizers and hydrocolloids on the development of viscoelastic doughs and gluten-free bread made from corn flour constituents
- Författare
- Helene Andersson
- (Helene Andersson.)
- Språk
- Engelska
| Förlag | År | Ort | Om boken | ISBN |
|---|---|---|---|---|
| Chalmers University of Technology | 2009 | Sverige, Göteborg | 65 sidor. ill. |