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
Année de publication: 2017
Volumen: 10
Número: 3
Pages: 603-613
Type: Article