Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth
Version of Record online: 23 MAR 2010
© 2009 The Authors. Journal compilation © 2009 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 4, pages 661–669, April 2010
How to Cite
Schoenlechner, R., Mandala, I., Kiskini, A., Kostaropoulos, A. and Berghofer, E. (2010), Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth. International Journal of Food Science & Technology, 45: 661–669. doi: 10.1111/j.1365-2621.2009.02154.x
- Issue online: 23 MAR 2010
- Version of Record online: 23 MAR 2010
- (Received 3 July 2009; Accepted in revised form 24 November 2009)
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