Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch : Innovative baking technologies: new starches, functional bread and cereal products

Cite

Citation style:

Onyango, C. / Mutungi, C. / Unbehend, Günter / et al: Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. Innovative baking technologies: new starches, functional bread and cereal products. 2011.

Rights

Use and reproduction:
All rights reserved

Export