Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread
(2024)
Journal Article
Stinton, J., Dugina, K., Hewson, L., & Fisk, I. (2024). Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread. Journal of Cereal Science, 117, Article 103903. https://doi.org/10.1016/j.jcs.2024.103903
Research Repository