Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

  1. Ronda, F.
  2. Villanueva, M.
  3. Collar, C.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2014

Volume: 59

Issue: 1

Pages: 12-20

Type: Article

DOI: 10.1016/J.LWT.2014.05.052 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus