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.
Aldizkaria:
Food and Bioprocess Technology

ISSN: 1935-5130,  1935-5149

Argitalpen urtea: 2014

Alea: 7

Zenbakia: 4

Orrialdeak: 1171-1182

Mota: Artikulua

DOI: 10.1007/S11947-013-1132-6 GOOGLE SCHOLAR
Datuen iturria: Scopus