Gluten-free bread : characterization and development of pre- and post- baked gluten free bread
Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014. === Cataloged from PDF version of thesis. === Includes bibliographical references (pages 35-37). === The study was conducted to characterize the effects of xanthan gum on gluten-free bread for...
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| Format: | Others |
| Language: | English |
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Massachusetts Institute of Technology
2014
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| Online Access: | http://hdl.handle.net/1721.1/89971 |