论文信息 - Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods. - 字舞流文

Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.

E. Windhab | Stéphane Isabettini | A. Baumann | Linda Brütsch | Liliane Tribolet | Patrick Soltermann