Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

  1. Villanueva, M.
  2. Pérez-Quirce, S.
  3. Collar, C.
  4. Ronda, F.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2018

Alea: 96

Orrialdeak: 446-454

Mota: Artikulua

DOI: 10.1016/J.LWT.2018.05.069 GOOGLE SCHOLAR lock_openUVADOC editor

Garapen Iraunkorreko Helburuak