Gluten‐Free Bread from Sorghum: Quality Differences Among Hybrids
2005 · Cereal Chemistry · 272 citations
https://doi.org/10.1094/cc-82-0394
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2
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275
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Manuela Messerschmidt is an academic researcher from Fulda University of Applied Sciences. The author has contributed to research in topics: Celiac Disease Research and Management & Food composition and properties & Microbial Metabolites in Food Biotechnology. The author has an h-index of 2, co-authored 2 publications.
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