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Improvement of Quality of Gluten-free Layer Cakes:
Ronda, F.
;
Gómez, M.
;
Caballero, P.A.
..
Food Science and Technology International. 15 (2009) 2 - p. 193-202 , 2009
Link:
https://doi.org/10.1177/1082013208105170
RT Journal T1 <Title>Improvement of Quality of Gluten-free Layer Cakes</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1177_1082013208105170&Exemplar=1&LAN=DE A1 Ronda, F. A1 Gómez, M. A1 Caballero, P.A. A1 Oliete, B. A1 Blanco, C.A. PB SAGE Publications YR 2009 SN 1082-0132 SN 1532-1738 JF Food Science and Technology International VO 15 IS 2 SP 193 OP 202 LK http://dx.doi.org/https://doi.org/10.1177/1082013208105170 DO https://doi.org/10.1177/1082013208105170 SF ELIB - SuUB Bremen
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