Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

  1. Vicente, A.
  2. Villanueva, M.
  3. Caballero, P.A.
  4. Lazaridou, A.
  5. Biliaderis, C.G.
  6. Ronda, F.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2024

Volume: 149

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2023.109644 GOOGLE SCHOLAR

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