Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

1. Villanueva, M.
2. Harasym, J.
3. Muñoz, J.M.
4. Ronda, F.

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DOI: 10.1016/J.FOODHYD.2018.12.048 GOOGLE SCHOLAR lock_openUVADOC editor

Data source: Scopus