Development and improvement of sorghum-based gluten-free dinner rolls
Master of Science === Department of Food Science === Fadi Aramouni === Despite the expansion of the gluten-free (GF) food market, some GF food items are still characterized by an overall mediocre quality. The effects of different types of egg ingredients (fresh, whites, dried) and carob germ flour (...
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| Language: | en_US |
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Kansas State University
2013
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| Online Access: | http://hdl.handle.net/2097/15551 |