Changing flour functionality through physical treatments for the production of gluten-free baking goods

  1. Gómez, M.
  2. Martínez, M.M.
Revue:
Journal of Cereal Science

ISSN: 1095-9963 0733-5210

Année de publication: 2016

Volumen: 67

Pages: 68-74

Type: Article

DOI: 10.1016/J.JCS.2015.07.009 GOOGLE SCHOLAR