The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread Academic Article uri icon

Overview

publication date

  • January 1, 2017

has restriction

  • Copyright 2017 - Thomson Reuters. All rights reserved. You may not reproduce or redistribute this data in whole or in part without the written consent of Thomson Reuters.

Identity

PubMed Central ID

  • 27973752

Additional Document Info

start page

  • 194

end page

  • 201

volume

  • 82

issue

  • 1