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.
Journal:
Food Hydrocolloids
ISSN: 0268-005X
Year of publication: 2024
Volume: 150
Type: Article