The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol
- Moreira, R.
- Chenlo, F.
- Torres, M.D.
- Romaní, A.
ISSN: 1935-5149, 1935-5130
Argitalpen urtea: 2017
Alea: 10
Zenbakia: 3
Orrialdeak: 603-613
Mota: Artikulua