Chemical Composition and Starch Digestibility of Different Gluten-free Breads
9 pages, 4 tables, 2 figures.-- Published online 19 July 2011.-- The original publication is available at www.springerlink.com
Saved in:
| Main Authors: | , |
|---|---|
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2011-09
|
| Subjects: | Gluten-free bread, Nutrient composition, Fibers, Starch digestibility, |
| Online Access: | http://hdl.handle.net/10261/39643 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|