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.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2019

Alea: 90

Orrialdeak: 472-481

Mota: Artikulua

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