Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

  1. Ronda, F.
  2. Pérez-Quirce, S.
  3. Angioloni, A.
  4. Collar, C.
Journal:
Food Hydrocolloids

ISSN: 0268-005X

Year of publication: 2013

Volume: 32

Issue: 2

Pages: 252-262

Type: Article

DOI: 10.1016/J.FOODHYD.2013.01.014 GOOGLE SCHOLAR
Data source: Scopus