Development and evaluation of products from cassava flour as new alternatives to wheaten breads
- 1 January 1992
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 59 (3) , 377-385
- https://doi.org/10.1002/jsfa.2740590315
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- PREPARAHON AND EVALUATION OF SOY‐FORTIFIED GLUTEN‐FREE BREADJournal of Food Science, 1975
- BREAD FROM SORGHUM AND BARLEY FLOURSJournal of Food Science, 1970
- A Gluten-Free Wheat Product Made with Cellulose GumJournal of the American Dietetic Association, 1967