Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality
- Ronda, F.
- Pérez-Quirce, S.
- Villanueva, M.
Livre:
Advances in Food Rheology and Its Applications
ISBN: 9780081004319
Année de publication: 2017
Pages: 297-334
Type: Chapitre d'ouvrage
