Gelatin as a functional ingredient in gluten-free bread

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Details

Author(s):
S. Boswell; C.M. McDonough; L.W. Rooney

Type of Document:
Conference Proceeding or Document

 

Publisher/Journal:
Cereal Foods World

Date of Publication:
2009

Place of Publication:
Not Available

Description

Coming soon

Additional Bibliographic Information

Boswell, S., C.M. McDonough, and L.W. Rooney. 2009. Gelatin as a functional ingredient in gluten-free bread. American Association of Cereal Chemistry International AACCi Conference, Baltimore, MD, September 13-17.Cereal Foods World 54:A36

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