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

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

ISSN: 1095-9963 0733-5210

Ano de publicación: 2016

Volume: 67

Páxinas: 68-74

Tipo: Artigo

DOI: 10.1016/J.JCS.2015.07.009 GOOGLE SCHOLAR