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.
Aldizkaria:
Food Hydrocolloids
ISSN: 0268-005X
Argitalpen urtea: 2019
Alea: 90
Orrialdeak: 472-481
Mota: Artikulua