학술논문
Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin
Document Type
Article
Author
Source
In: Journal of Food Measurement and Characterization . (Journal of Food Measurement and Characterization, 1 September 2018, 12(3):2032-2044)
Subject
Language
English
ISSN
21934134
21934126
21934126