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.
Revue:
Journal of Food Engineering
ISSN: 0260-8774
Année de publication: 2014
Volumen: 142
Pages: 49-56
Type: Article