دورية أكاديمية
Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes
| العنوان: | Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes |
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| المؤلفون: | Le Loan, Thi Kim, Thuy, Nguyen Minh, Le Tri, Quang, Sunghoon, ParkAff3 |
| المصدر: | Food Science and Biotechnology. 30(4):521-529 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 12267708 20926456 |
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| DOI: | 10.1007/s10068-021-00891-2 |