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Development of a yeast‐free bread using legume and nut flou..:
Tuna, Ayca
;
Ortiz‐Solà, Jordi
;
López‐Mas, Laura
...
International Journal of Food Science & Technology. 59 (2024) 6 - p. 3999-4010 , 2024
Link:
https://doi.org/10.1111/ijfs.17153
RT Journal T1 <Title>Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17153&Exemplar=1&LAN=DE A1 Tuna, Ayca A1 Ortiz‐Solà, Jordi A1 López‐Mas, Laura A1 Baser, Filiz A1 Kallas, Zein A1 Aguiló‐Aguayo, Ingrid A1 Gulec, Sukru A1 Ozen, Banu A1 Tokatli, Figen PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 6 SP 3999 OP 4010 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17153 DO https://doi.org/10.1111/ijfs.17153 SF ELIB - SuUB Bremen
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