학술논문
Characterisation of gluten-free breads made with sorghum, teff, and yacon flour using rapid sensory characterisation methodologies
Document Type
Article
Author
Source
In: International Journal of Food Science and Technology . (International Journal of Food Science and Technology, May 2023, 58(5):2625-2634)
Subject
Language
English
ISSN
13652621
09505423
09505423