article

Crust and crumb characteristics of gluten free breads

Journal of Food Engineering · 2002 · Vol. 56(2-3) · pp. 153–161

Eimear Gallagher✉(Teagasc - The Irish Agriculture and Food Development Authority)T. R. Gormley(Teagasc - The Irish Agriculture and Food Development Authority)Elke K. Arendt(National University of Ireland)

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Food composition and properties Food Industry and Aquatic BiologyFood scienceGluten freeSkimmed milkGlutenChemistryVolume (thermodynamics)StarchMaterials science

Citations

407

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1.59

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82%

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