Effect of legume flours on baking characteristics of gluten free bread

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Idioma original	Inglés
Título de la publicación alojada	Second International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland, June 8-11, 2010
Lugar de publicación	Helsinki (FI)
Páginas	151-152
Número de páginas	1
Edición	1
Estado	Publicada - 1 ene 2010

Nombre	ISBN: 978-952-10-6254-4

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title = "Effect of legume flours on baking characteristics of gluten free bread",

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

year = "2010",

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series = "ISBN: 978-952-10-6254-4",

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booktitle = "Second International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland, June 8-11, 2010",

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TY - CHAP

T1 - Effect of legume flours on baking characteristics of gluten free bread

AU - Miñarro, B

AU - Albanell, E

AU - Capellas, M

PY - 2010/1/1

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M3 - Chapter

SN - 978-952-10-6254-4

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BT - Second International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland, June 8-11, 2010

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