검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Effect of sodium carboxymethyl cellulose on gluten-free dough rheology Nicolae A, Radu GL, Belc N Journal of Food Engineering, 168, 16, 2016 |
| 2 |
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG Journal of Food Engineering, 79(3), 1033, 2007 |