Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread
By: Md. Abdul Wazed and Md. Rakibul Islam
Authors
Md. Abdul Wazed
Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh
Md. Rakibul Islam
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh
DOI: https://doi.org/10.2478/mjhr-2021-0008 | Journal eISSN: 2616-1923
Language: English
Page range: 36 - 41
Published on: Mar 31, 2022
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2022 Md. Abdul Wazed, Md. Rakibul Islam, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.