Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

  1. Calix-Rivera, C.S.
  2. Villanueva, M.
  3. Náthia-Neves, G.
  4. Ronda, F.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 6

Tipus: Article

DOI: 10.3390/FOODS12061345 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible