Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

.blurhash-client-img { display: none !important; }

Open Access

|Mar 2022

Authors

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

Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

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

Keywords:

Related subjects:

© 2022 Md. Abdul Wazed, Md. Rakibul Islam, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.