The Impact of Different Levels of Oat Β-Glucan and Water on Gluten-Free Cake Rheology and Physicochemical Characterisation
Journal of Food Science and Technology - India
doi 10.1007/s13197-020-04395-5
Full Text
Open PDFAbstract
Available in full text
Categories
Date
April 15, 2020
Authors
Publisher
Springer Science and Business Media LLC