Published in
Springer (part of Springer Nature), European Food Research and Technology, 5(243), p. 867-877
DOI: 10.1007/s00217-016-2801-2
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Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility
Journal article published in 2016 by
Eleonora Carini,
Elena Curti,
Fabio Fattori,
Maria Paciulli 
,
Elena Vittadini
,
Elena Vittadini
This paper was not found in any repository, but could be made available legally by the author.
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