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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

Malaysian Journal of Halal Research
Volume 4 (2021): Issue 2 (March 2021)
By: Md. Abdul Wazed and  Md. Rakibul Islam  
Open Access
|Mar 2022

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DOI: https://doi.org/10.2478/mjhr-2021-0008 | Journal eISSN: 2616-1923
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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
Keywords:
Celiac Disease,
Gluten-free bread,
Cereal flours,
Different characteristics of gluten-free bread
Related subjects:
Business and economics,
Business management,
Marketing, sales, customer relations,
Medicine,
Basic medical science,
Basic medical science, other,
Clinical medicine,
Clinical medicine, other

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

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