A. Nicolae, G. L. Radu, N. Belc,
Journal of Food Engineering, 2016, Vol. 168, 16 – 19 https://www.sciencedirect.com/science/article/pii/S0260877415003052?via%3Dihub
Rezultate
Effect of sodium carboxymethyl cellulose on gluten-free dough rheology
2016-11-27