Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread
Carolina E. Genevois, Marina F. de Escalada
Topics & Concepts
Food scienceGlutenStarchChemistrySoybean mealNutrientMathematicsRaw materialOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyDysphagia Assessment and Management