Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
| Image |  |
|---|---|
| Description | scientific article published on 5 May 2021 |
| Author/s | |
| Publication date | May 5, 2021 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |