Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough

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Authors: Tamara R. Dapčević Hadnađev, Aleksandra M. Torbica, Miroslav S. Hadnađev

Journal title: Food and Bioprocess Technology

Journal number: 19355130

Journal publisher: Springer Pub. Co.,

Published year: 2013

Published pages: 1770-1781

DOI identifier: 10.1007/s11947-012-0841-6

ISSN: 1935-5130