Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
- Villanueva, M.
- Vicente, A.
- Náthia-Neves, G.
- Ronda, F.
Revista:
Food Hydrocolloids
ISSN: 0268-005X
Any de publicació: 2024
Volum: 150
Tipus: Article