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SELECTED STRUCTURAL CHARACTERISTICS OF HPMC CONTAINING GLUTEN FREE BREAD: A RESPONSE SURFACE METHODOLOGY STUDY FOR OPTIMIZING QUALITY
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| dc.contributor.author | Sabanis, D | en |
| dc.contributor.author | Tzia, C | en |
| dc.date.accessioned | 2014-03-01T01:59:32Z | |
| dc.date.available | 2014-03-01T01:59:32Z | |
| dc.date.issued | 2010 | en |
| dc.identifier.uri | https://dspace.lib.ntua.gr/xmlui/handle/123456789/28957 | |
| dc.subject | Response Surface Methodology | en |
| dc.title | SELECTED STRUCTURAL CHARACTERISTICS OF HPMC CONTAINING GLUTEN FREE BREAD: A RESPONSE SURFACE METHODOLOGY STUDY FOR OPTIMIZING QUALITY | en |
| heal.type | journalArticle | en |
| heal.identifier.primary | 10.1080/10942910903221604 | en |
| heal.identifier.secondary | http://dx.doi.org/10.1080/10942910903221604 | en |
| heal.publicationDate | 2010 | en |
| heal.journalName | International Journal of Food Properties | en |
| dc.identifier.doi | 10.1080/10942910903221604 | en |
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