Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
- Ronda, F.
- Perez-Quirce, S.
- Lazaridou, A.
- Biliaderis, C.G.
Aldizkaria:
Food Hydrocolloids
ISSN: 0268-005X
Argitalpen urtea: 2015
Alea: 48
Orrialdeak: 197-207
Mota: Artikulua