Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

AuthID
 P-00W-EHE
6
Author(s)
Chochkov, R
·
Papageorgiou, M
·
Gotcheva, V
·
Angelov, A
Document Type
Article
Year published
2022
Published
in FOODS, ISSN: 2304-8158
Volume: 11, Issue: 7
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35407099
Scopus: 2-s2.0-85128050313
Wos: WOS:000781677200001
Source Identifiers
ISSN: 2304-8158
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