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
Ano de publicación: 2019
Volume: 90
Páxinas: 472-481
Tipo: Artigo