Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
Author:
Funder
Ministero dell’Istruzione, dell’Università e della Ricerca
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
http://www.mdpi.com/2304-8158/5/4/69/pdf
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5. Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
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