Journal

Article
Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and bread
Journal
International Journal of Food Science and Technology (ISSN: 09505423)
Volume
53
Issue
7
Year
กรกฎาคม 2018
Page
1760-1770
Class
นานาชาติ
DOI
10.1111/ijfs.13761
Related Link
-