Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
10 pages, 3 figures, 3 tables.-- Published online 18 July 2012. This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.-- The original publication is available at www.springerlink.com
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2012-09
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| Subjects: | Gluten-free bread, Inulin, Calcium, Dough consistency, Technological properties, Sensory quality, |
| Online Access: | http://hdl.handle.net/10261/59480 |
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