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

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

Open Access
|Mar 2022

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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

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