Development of Gluten-Free Bread Baked with Yam Flour

关键词： Gluten-free bread Yam flour Wheat flour Celiac disease (CD)

作者: Masaharu Seguchi Miki Ozawa Chieko Nakamura Aya Tabara

作者单位: Faculty of Home Economics, Laboratory of Food Technology,Kobe Womens University , Suma-Ku, Kobe Cit Kobe Womens Junior College, Chuoo-Ku, Kobe City 650-0046, Japan

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 127-128

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）