Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

  1. Torres, M.D.
  2. Fradinho, P.
  3. Raymundo, A.
  4. Sousa, I.
Journal:
Food and Bioprocess Technology

ISSN: 1935-5130,  1935-5149

Year of publication: 2014

Volume: 7

Issue: 4

Pages: 1171-1182

Type: Article

DOI: 10.1007/S11947-013-1132-6 GOOGLE SCHOLAR
Data source: Scopus