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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 6

Type: Article

DOI: 10.3390/FOODS12061345 GOOGLE SCHOLAR lock_openAccès ouvert editor

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