%0 Journal Article
%T Recent practical researches in the development of gluten-free breads
%A Hiroyuki Yano
%J Archive of "NPJ Science of Food".
%D 2019
%R 10.1038/s41538-019-0040-1
%X Comparison of the swelling mechanism (a) and appearance (b) of fermenting wheat dough and additive-free, gluten-free (GF) rice batte
%K Technology
%K Nutrition
%U https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550274/