Functionality of whey as gluten-free bread ingredient

Producción científica: Contribución a una revista › Artículo › Investigación

Idioma original	Inglés
Páginas (desde-hasta)	57-58
Publicación	Cereal Foods World (Supplement)
Volumen	56
N.º	4
Estado	Publicada - 1 ene 2011

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@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",

}