{"title":"无麸质面包中非麸质成分的研究进展","authors":"Melaku Tafese Awulachew","doi":"10.11648/j.ijfsb.20210604.14","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"18 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities\",\"authors\":\"Melaku Tafese Awulachew\",\"doi\":\"10.11648/j.ijfsb.20210604.14\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":14158,\"journal\":{\"name\":\"International Journal of Food Science and Biotechnology\",\"volume\":\"18 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science and Biotechnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11648/j.ijfsb.20210604.14\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science and Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11648/j.ijfsb.20210604.14","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}