Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour
Tomić, Jelena, Torbica, Aleksandra, Belović, MionaМова:
english
Журнал:
LWT
DOI:
10.1016/j.lwt.2019.108852
Date:
November, 2019
Файл:
PDF, 2.03 MB
english, 2019