Publisher
Private Company Technology Center
Subject
Applied Mathematics,Electrical and Electronic Engineering,Management of Technology and Innovation,Industrial and Manufacturing Engineering,Computer Science Applications,Mechanical Engineering,Energy Engineering and Power Technology,Control and Systems Engineering
Reference24 articles.
1. Volume and texture improvement of gluten-free bread using quinoa white flour;Elgeti;Journal of Cereal Science,2014
2. Sensory and hedonic perception of gluten-free bread: Comparison between celiac and non-celiac subjects;Laureati;Food Research International,2012
3. Comparison of rheological, fermentative and baking properties of gluten-free dough formulations;Pruska-Kędzior;Eur Food Res Technol
4. Donner un nouvel avenir au pain dans le cadre d’une alimentation durable et préventive;Rémésy;Cahiers de Nutrition et de Diététique,2015
5. Perederiy, V. G., Gubskaya, E. Yu. (2013). Celiakiya – samoe chastoe zabolevanie tonkoy kishki. Kak zapodozrit', diagnostirovat' i vylechit'? V voprosah i otvetah gastroenterologa vracham vsekh special'nostey i pacientam. Kyiv: Vistka, 112.
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献