Mesoscale structuring of gluten-free bread with starch

  1. Roman, L.
  2. Gomez, M.
  3. Martinez, M.M.
Revue:
Current Opinion in Food Science

ISSN: 2214-7993

Année de publication: 2021

Volumen: 38

Pages: 189-195

Type: Révision

DOI: 10.1016/J.COFS.2020.12.003 GOOGLE SCHOLAR