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.
Aldizkaria:
Food Hydrocolloids
ISSN: 0268-005X
Argitalpen urtea: 2024
Alea: 150
Mota: Artikulua