Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

  1. Ronda, F.
  2. Perez-Quirce, S.
  3. Lazaridou, A.
  4. Biliaderis, C.G.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2015

Alea: 48

Orrialdeak: 197-207

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2015.02.031 GOOGLE SCHOLAR