Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making
- Martínez, M.M.
- Díaz, Á.
- Gómez, M.
Aldizkaria:
Journal of Food Engineering
ISSN: 0260-8774
Argitalpen urtea: 2014
Alea: 142
Orrialdeak: 49-56
Mota: Artikulua