Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour

  1. Moreira, R.
  2. Chenlo, F.
  3. Torres, M.D.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2013

Volume: 50

Issue: 1

Pages: 160-166

Type: Article

DOI: 10.1016/J.LWT.2012.06.008 GOOGLE SCHOLAR
Data source: Scopus