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.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2013

Alea: 32

Zenbakia: 2

Orrialdeak: 252-262

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2013.01.014 GOOGLE SCHOLAR
Datuen iturria: Scopus