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Peer-reviewedLicence not statedLWT - Food Science and Technology

Influence of protein source on the characteristics of gluten-free layer cakes

  • Marta Sahagún
  • Ángela Bravo-Núñez
  • Guillermo Báscones
  • Manuel Gómez
Open at sourceDOICite

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Cite

BibTeXRIS
BibTeX
@article{sahagun2026influence,
  title = {{Influence of protein source on the characteristics of gluten-free layer cakes}},
  author = {Marta Sahagún and Ángela Bravo-Núñez and Guillermo Báscones and Manuel Gómez},
  journal = {LWT - Food Science and Technology},
  year = {2026},
  month = sep,
  doi = {10.1016/j.lwt.2018.04.014},
  url = {https://hal.inrae.fr/hal-05771227v1},
}
RIS
TY  - JOUR
TI  - Influence of protein source on the characteristics of gluten-free layer cakes
AU  - Marta Sahagún
AU  - Ángela Bravo-Núñez
AU  - Guillermo Báscones
AU  - Manuel Gómez
PY  - 2026
DA  - 2026/09/30
JO  - LWT - Food Science and Technology
DO  - 10.1016/j.lwt.2018.04.014
UR  - https://hal.inrae.fr/hal-05771227v1
SN  - 0023-6438
SN  - 1096-1127
ER  -