Physical quality of gluten-free doughs and fresh pasta made of amaranth
无麸质面团和苋菜鲜面的物理品质
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.3301
Lux Née Bantleon, Tanja; Spillmann, Frauke; Reimold, Frederike; Erdös, Adam; Lochny, Annekathrin; Flöter, Eckhard
