Conference Publication Details

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Authors

Ryan LAM, Dal Bello F and Arendt EK. ;

Conference Title

3rdInternational Symposium on Sourdough

Title of Paper

The use of selected lactic acid bacteria to improve the baking and rheological quality of gluten-free batter and bread.

Year

2006

Month

October

Status

Validated

Peer Reviewed

1

Times Cited

()

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