Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

  1. Ronda, F.
  2. Villanueva, M.
  3. Collar, C.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2014

Alea: 59

Zenbakia: 1

Orrialdeak: 12-20

Mota: Artikulua

DOI: 10.1016/J.LWT.2014.05.052 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak