Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

  1. Pico, J.
  2. Reguilón, M.P.
  3. Bernal, J.
  4. Gómez, M.
Revue:
Journal of Cereal Science

ISSN: 1095-9963,  0733-5210

Année de publication: 2019

Volumen: 86

Pages: 92-101

Type: Article

DOI: 10.1016/J.JCS.2019.01.014 GOOGLE SCHOLAR lock_openUVADOC editor

Objectifs de Développement Durable

La source de données: Scopus