Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs

  1. Perez-Quirce, S.
  2. Caballero, P.A.
  3. Vela, A.J.
  4. Villanueva, M.
  5. Ronda, F.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2018

Alea: 79

Orrialdeak: 382-390

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2018.01.004 GOOGLE SCHOLAR lock_openUVADOC editor

Garapen Iraunkorreko Helburuak