Optimization of Quinoa‐Based Gluten‐Free Bread Production Using Microbial Transglutaminase Enzyme and Hydroxypropyl Methyl Cellulose ( HPMC ) by Response Surface Methodology

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Zahra Ghodosipoor, Omid Zahed, Hossein Fallahzadeh, Neda Mollakhalili‐Meybodi, Amene Nematollahi
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Food Science & Nutrition
Online Access:	Acceder al recurso
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