An evaluation of the role of eggs and DATEM on the quality of gluten-free sorghum bread
Master of Science === Food Science === Fadi Aramouni === Due to an increase in awareness of celiac disease, the gluten-free market continues to expand. However, gluten-free breads are still characterized by a poor structure and overall mediocre quality. This research was aimed at determining the i...
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| Language: | en_US |
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Kansas State University
2012
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| Online Access: | http://hdl.handle.net/2097/13604 |