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Journal: Appl. Sci., 2021
Volume: 11
Number: 4605
Article:
Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
Authors:
by
Fairouz Djeghim, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś and Mohammed Nesreddine Zidoune
Link:
https://www.mdpi.com/2076-3417/11/10/4605
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