검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase Onyango C, Mutungi C, Unbehend G, Lindhauer MG Journal of Food Engineering, 97(4), 465, 2010 |