Scientific paper - Conference Proceedings Article
The effect of different commercial sourdoughs on the quality of gluten free breads

Benavent-Gil, Yaiza; Yepez-Guerrero, Carol; Molina Rosell, Cristina (2018)
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Benavent Gil, Y., Yepez Guerrero, C. & Molina Rosell, C. (2018). The effect of different commercial sourdoughs on the quality of gluten free breads. In A. Jozinović, (Ed.), S. Budžaki, (Ed.), I. Strelec, (Ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists (pp. 121-130). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:342513

Benavent Gil, Yaiza, et al. "The effect of different commercial sourdoughs on the quality of gluten free breads." Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, edited by Antun Jozinović, edited by Sandra Budžaki, edited by Ivica Strelec, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018, pp. 121-130. https://urn.nsk.hr/urn:nbn:hr:109:342513

Benavent Gil, Yaiza, Carol Yepez Guerrero and Cristina Molina Rosell. "The effect of different commercial sourdoughs on the quality of gluten free breads." In Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 121-130. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Accessed 2019 April 24. https://urn.nsk.hr/urn:nbn:hr:109:342513

Benavent Gil, Y., Yepez Guerrero, C. and Molina Rosell, C. (2018) 'The effect of different commercial sourdoughs on the quality of gluten free breads', in Jozinović, A. (ed.), Budžaki, S. (ed.), Strelec, I. (ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 121-130. Available at: https://urn.nsk.hr/urn:nbn:hr:109:342513 (Accessed 24 April 2019)

Benavent Gil Y, Yepez Guerrero C, Molina Rosell C. The effect of different commercial sourdoughs on the quality of gluten free breads. In: A. Jozinović, ed., S. Budžaki, ed., I. Strelec, ed. Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2018. Pp. 121-130. [cited 2019 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:342513

Y. Benavent Gil, C. Yepez Guerrero and C. Molina Rosell, "The effect of different commercial sourdoughs on the quality of gluten free breads", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, ed., S. Budžaki, ed., I. Strelec, ed. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:342513 [Accessed: 24 April 2019]