Functionality of whey as gluten-free bread ingredient

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Original language	English
Pages (from-to)	57-58
Journal	Cereal Foods World (Supplement)
Volume	56
Issue number	4
Publication status	Published - 1 Jan 2011

Cite this

@article{0bc1473d668640389ee8e560bf388374,

title = "Functionality of whey as gluten-free bread ingredient",

author = "N Aguilar and B Mi{\~n}arro and B Guamis and E Albanell and M Capellas",

year = "2011",

month = jan,

day = "1",

language = "English",

volume = "56",

pages = "57--58",

journal = "Cereal Foods World (Supplement)",

issn = "0146-6283",

publisher = "American Association of Cereal Chemists",

number = "4",

}