Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance
- Villanueva, M.
- Harasym, J.
- Muñoz, J.M.
- Ronda, F.
Revista:
Food Hydrocolloids
ISSN: 0268-005X
Any de publicació: 2019
Volum: 90
Pàgines: 472-481
Tipus: Article