Functionality of whey as gluten-free bread ingredient

N Aguilar, B Miñarro, B Guamis, E Albanell, M Capellas

Research output: Contribution to journalArticleResearch

Original languageEnglish
Pages (from-to)57-58
JournalCereal Foods World (Supplement)
Volume56
Issue number4
Publication statusPublished - 1 Jan 2011

Cite this

Aguilar, N., Miñarro, B., Guamis, B., Albanell, E., & Capellas, M. (2011). Functionality of whey as gluten-free bread ingredient. Cereal Foods World (Supplement), 56(4), 57-58.