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.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2013

Alea: 50

Zenbakia: 1

Orrialdeak: 160-166

Mota: Artikulua

DOI: 10.1016/J.LWT.2012.06.008 GOOGLE SCHOLAR
Datuen iturria: Scopus